Pilaf Rice with Fairy Ring Champignons is a modern Fusion recipe for classic accompaniment of fried fairy ring champignon mushrooms and rice that are finished in hot beef stock and cooked until all the liquid has evaporated away. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pilaf Rice with Fairy Ring Champignons.
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Although the recipe was developed with fairy ring champignons it also works well with boletes or just about any Agaricus (filed mushroom and allies) species, including shop-bought button mushrooms.
Ingredients:
5 tbsp butter
200g fresh (or reconstituted dried) Fairy Ring Champignon mushroom caps, sliced
160g long-grain rice
500ml hot beef stock
dash of cayenne pepper
salt and black pepper, to taste
Method:
Melt the butter in a heavy frying pan and fry the mushrooms for 5 minutes then add the rice and stir to coat with the butter. Continue cooking for 5 minutes then add the beef stock. Season with salt, black pepper and cayenne pepper, bring to a boil then reduce to a simmer, cover and cook for about 15 to 20 minutes or until the rice is tender and fluffy.
Remove the lid and continue to cook for a few more minutes, until all the liquid has been absorbed then serve.
