Rice with chanterelles
This rice with chanterelles is a great addition to dinner or lunch dishes. It can easily replace mashed potatoes, groats or pasta.
It’s very rare that I manage to find fresh chanterelles in store. During its season there is a chance for it, but outside of it it is often almost a miracle. If nothing else frozen ones are left as an option.
As chanterelle mushrooms are currently available fresh, I could not miss the opportunity to buy some and mak a dish with them. This time, I opted for a simple dish that focuses simply on the taste of chanterelles. In the dish, I mixed fried chanterelle mushrooms with boiled rice. You can confidently serve this dish with a delicious piece of meat or by itself.
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Ingredients for rice with chanterelles.
- 200 g basmati rice
- 200 g chanterelles
- 2 tablespoons of butter
- 1 medium-sized onion
- a bunch of fresh parsley
- black pepper to taste
- 1 big clove of garlic
- 1 and 1/4 teaspoon of salt
How to make rice with chanterelles.
Pour water into a pot and add 1 teaspoon of salt to it. Bring it to boil, put the packed rice in and from the moment it starts boiling, cook it for about 10 minutes or for as long as the instructions on the package state.
Put butter and olive oil in a pan. Add finely chopped onion to it and fry over a low heat for 4-5 minutes. After that, add the mashed garlic and carry on frying for a few seconds, then add the cleaned and chopped chanterelles. Continue frying over a medium heat for a few minutes – the chanterelles should soften significantly. At the end of frying, add finely chopped parsley, 1/4 teaspoon salt and black pepper according to taste.
Good to know when making rice with chanterelles.
Do not rinse the mushrooms with water, just clean them with a paper towel.
I used white onion, but shallots or yellow onion will work well in this dish too.
Do you like dishes with mushrooms? If so, try our recipe for Gluten-free blinis with mushrooms.
