During Lent, many people are forced to give up their favorite foods, and for some this becomes a real challenge! This recipe is suitable for those who want to please their family and guests with an unusual dish.

Connoisseurs and lovers of pilaf know that the best one is prepared with lamb. But this does not mean that all other cooking options have no right to exist. Delicious aromatic pilaf can be prepared not only with different types of meat, but also without it at all, for example, with vegetables and/or mushrooms. We offer you one of the most successful ways to prepare pilaf without meat - pilaf with mushrooms. The recipe is simple and quick. The cooking technology is not much different from the traditional one. And the result is simply amazing! Delicious, aromatic, crumbly and not at all greasy pilaf! It will definitely be appreciated not only by mushroom lovers, but also by avid meat eaters. Lenten pilaf with champignon mushrooms for your attention!

Ingredients

• rice (preferably long grain) – 1 tbsp.;
• carrots – 200 g;
• onion – 1 medium-sized (100-150 g);
• mushrooms (champignons, fresh or frozen) – 400 g;
• garlic – 1 head;
• seasoning for pilaf – 1 tbsp. l.;
• salt and other seasonings/spices - to taste;
• vegetable oil - for frying mushrooms and vegetables;
• a bunch of greenery.

Preparation

First, let's prepare the mushrooms. Frozen - defrost, fresh - cut into small slices and rinse under warm water. Place the washed mushrooms in a colander, shake off the water thoroughly and place them in a heated frying pan with vegetable oil for frying. For such pilaf, in addition to champignons, you can use boletus, boletus, chanterelle and russula, but keep in mind that they are terribly fragile.

Add pilaf spices and selected seasonings to the mushrooms (it is recommended to use barberry, dogwood or thyme, but you need to choose one), add some salt, and fry the champignons without covering with a lid for 5-7 minutes.

Next, while the mushrooms are frying, prepare the vegetables for frying - onions and carrots. We peel them, wash them, dry them and cut them: onions into cubes (very small), carrots into strips on a coarse grater or by hand. If you want the carrots to stand out more in the dish, you can cut them into small slices. In order to diversify the flavor as much as possible, you can add tomato paste or finely chopped tomatoes to the frying. They will add a pleasant sour taste.

Add the fried onions and carrots to the mushrooms, mix everything and fry until the vegetables become soft. It’s better not to close the lid, this process won’t take much time, but you can’t overlook the readiness.

Rinse the rice thoroughly under cold running water and place in a sieve to remove as much liquid from the grain as possible. As soon as the vegetables become soft, add rice to them.

Without stirring the contents of the pan, level the rice, add some salt and fill it with water so that the water level is 1.5 cm above the level of the cereal. Be careful, if you pour too much, you will end up with mushroom rice porridge with vegetables.

Now close the pan with a lid and cook the pilaf with mushrooms on medium heat for about 20-25 minutes. During this time, the cereal should completely absorb the top layer of water, and a little moisture will remain below. Turn off the stove, but do not remove the pan from it yet. We peel the head of garlic from the top layer of husk, wash it and dry it. Finely chop a couple of sprigs of greenery. Using the blunt side of a knife (spoon or fork), make holes over the entire surface of the rice for steam to escape. Place peeled garlic in the middle, sprinkle the rice with herbs, and add bay leaf. Close the pan and leave the pilaf to simmer on the switched off stove for 15 minutes.

After this, take out the garlic and bay leaf, mix and our delicious, crumbly, aromatic pilaf with mushrooms is completely ready to serve!

Now carefully serve on plates. For beauty, you can put a vegetable salad on the edge or decorate the dish on top with a lush sprig of parsley. Bon appetit!

Traditionally, pilaf is prepared with meat. However, thanks to the use of certain ingredients, it is possible to eliminate it while maintaining excellent taste. Pilaf with mushrooms is a nutritious and aromatic dish with delicate notes.

Classic pilaf with mushrooms

Classic pilaf involves the use of meat, the taste of which is perfectly complemented by mushroom notes.

Ingredients:

Rice – 200 g;
pork pulp – 350 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
mushrooms – 300 g;
vegetable oil - for frying;
salt and seasonings for pilaf.

Cooking method:

1. Cubes are prepared from washed and dried meat.
2. Onions and carrots are chopped as desired.
3. Mushrooms are cut into large slices.
4. Meat cubes are fried in a cauldron with oil.
5. When the pork gets a golden brown crust, the prepared vegetables are added to the cauldron.
6. After 5 minutes, mushrooms are laid out, the contents are mixed with salt and spices.
7. Place washed rice on top of the fried mixture and add water.
8. Stew the dish in a closed cauldron over low heat until cooked.

Lenten recipe

Aromatic pilaf without meat diversifies the vegetarian menu with a wonderful combination of rice and mushrooms.

To create the dish you will need:

200 g rice;
100 g of carrots and onions;
250 g mushrooms;
head of garlic;
spices, salt and vegetable oil.

To prepare lean pilaf with mushrooms:

1. Vegetables and mushrooms are peeled and washed.
2. Vegetables are cut into cubes, which are fried together with salt for about 5-7 minutes.
3. Champignons are cut into large slices, which are laid out with the vegetables.
4. After 2 minutes, rice is poured into the pan, after which everything is mixed and filled with water.
5. Pilaf is stewed over medium heat.
6. After absorbing the liquid, cover the deep frying pan with a lid and place it on a cold burner for 30-35 minutes.

Cooking in a slow cooker

Pilaf with mushrooms in a slow cooker occupies a leading position in the menu of healthy nutrition supporters.

To prepare the dish you need:

300 g rice;
the same number of champignons;
bulb;
1 carrot;
1.5 heads of garlic;
sunflower oil, salt and spices (barberry, cumin and others).

The preparation steps are as follows:

1. Vegetables and mushrooms are chopped into arbitrary slices at the discretion of the cook.
2. Onions are sautéed in a frying pan.
3. After the vegetable becomes transparent, chopped root vegetables are added to it.
4. Mushrooms are laid out last.
5. After 5 minutes, the dressing is crushed with salt and spices, and then whole garlic cloves are placed in it.
6. Once ready, place the vegetables and mushrooms into the multicooker bowl.
7. Rice is distributed over the dressing, which is filled with water.
8. The second rice is cooked until the sound signal in the “Pilaf” mode.

Barley pilaf with mushrooms

An original variation of preparing pilaf from pearl barley. To complete the recipe you should purchase:
200 g pearl barley;
150 g mushrooms;
2 onions;
1 carrot;
sunflower oil;
salt and spices.

The cooking method is simple:

1. Pearl barley is boiled until semi-ready.
2. Peeled onions are cut into thin rings, which are fried in a cauldron in heated sunflower oil.
3. Grate the carrots and add them to the transparent onions.
4. The mushrooms are boiled for 2 minutes and added to the vegetables.
5. After 10 minutes, the cereal is distributed over the salted vegetables and mushrooms.
6. The contents of the cauldron are filled with water, which is salted and seasoned.
7. The original pilaf is stewed for 30-40 minutes in a closed container.

How to make with chicken

Delicious pilaf with mushrooms and chicken is prepared from:

300 g fillet;
half the amount of mushrooms;
120 g steamed rice;
bulbs;
1 carrot;
vegetable oil;
herbs, salt and spices.

Step-by-step cooking instructions consist of the following steps:

1. The meat is cut into cubes, which are fried together with onion rings and mushroom slices.
2. The root vegetable is grated on a medium grater.
3. When the meat turns golden brown, add carrot shavings to the pan.
4. The contents are fried for 5 minutes and covered with rice.
5. The pilaf is mixed and after 2 minutes is filled with water.
6. The appetizing dish is stewed under a closed lid for 20 minutes.
7. On plates, pilaf is crushed with chopped herbs.

With meat and champignons

Hearty pilaf is prepared from:

350 g champignons;
300 g pork;
2 onions;
2 carrots;
200 g rice;
seasonings, salt and sunflower oil.

To feed your household with aromatic pilaf:

1. Pork flesh is washed, cut into pieces, which are salted, seasoned and fried in heated sunflower oil.
2. In another deep frying pan, mushroom slices are fried in sunflower oil.
3. When the mushrooms are browned, add onion half rings and carrot shavings.
4. After the vegetables become soft, meat and washed rice are laid out on them.
5. The contents are filled with water, salted and peppered to taste.
6. Pilaf is stewed over medium heat with the lid open.
7. When all the liquid has evaporated, the dish is removed from the stove and infused in a closed container for about 15 minutes.

Mushroom pilaf with vegetables

Vegetable pilaf is a tasty and healthy dish, for the preparation of which you prepare:

Rice – 350 g;
onions – 2 pcs.;
carrots – 2 pcs.;
garlic – 2 heads;
mushrooms – 200 g;
sweet pepper – 2 pcs.;
salt and seasonings for pilaf.

The preparation method consists of the following steps:

1. Peeled onions are cut into half rings, carrots and peppers into strips, mushrooms into large slices.
2. Peppers and mushrooms are salted and then fried for 5 minutes.
3. In another frying pan, onions and carrots are sauteed for 7 minutes, to which, after the specified time, rice and whole garlic are laid out.
4. Rice with vegetables is poured with 500 ml of water, salted and seasoned.
5. After boiling, the dish is cooked under a closed lid for about 25 minutes over low heat.
6. At the end, peppers and mushrooms are laid out in the pilaf.
7. The dish is mixed and placed on plates.
Thus, from a simple food set you can easily prepare a nutritious and appetizing dish with an unsurpassed aroma and piquant taste.

Rice dishes are present in almost every world cuisine, in a wide variety of dishes - from salads and bread to hot dishes. Rice is also great for Lenten dishes, and therefore the recipe for pilaf with mushrooms will be of interest to those who watch their diet and observe fasting. Although I would like to note that it is difficult to call this delicious dish lean - because of the indescribable aroma and taste!

Secrets of delicious pilaf

• To get the most delicious pilaf, you must follow the following proportions: for a kilogram of rice, take half a kilogram of carrots and half a kilogram of onions. Try this recipe once and the whole neighborhood will come running to your pilaf!
• The onion should not be overcooked, but only “poached”.
• Rice needs to be washed in several waters.
• At the last stage, all ingredients are poured with boiling water, “two fingers” above the level of the cereal.

Pilaf “Mushroom Glade”

Ingredients

• — 400-500 g + -
• — 1 large head + -
• - 1 root vegetable + -
• - optional + -
• - optional + -
• - taste + -

Preparation

1. We start cooking by processing the mushrooms. If we use dried mushrooms, we wash them, soak them for 2 hours and boil them for 20 minutes. Cool, cut into small pieces, place in a saucepan with oil, salt, season with pepper to taste and fry in oil until golden. Place in the pan in which the pilaf will be cooked.

*Cook's Advice
If we use fresh forest mushrooms, we clean them of dirt with a dull knife blade, cut off the damaged areas and wipe the caps with a damp linen napkin. Rinse under running water and boil for 20 minutes. After cooling, cut into pieces and fry.

If we use champignons in the recipe, then there is no need to cook them - just fry them in a saucepan until golden.

Fresh mushrooms should not be soaked in water, as they actively absorb water and become watery in taste and not as aromatic.

1. Cut the onion into small cubes, place in a heated saucepan with oil and lower until transparent. While the onion is frying, peel the carrots, chop them on a coarse grater and add them to the already prepared onions. Fry the vegetables together for about 10 minutes. Place in a bowl with mushrooms and mix.
2. We wash the rice cereal in several waters, add it to the mushroom fry, salt it, season it with spices for mushroom dishes or pilaf and ground black pepper, fill it with boiling water (at a level of 3-4 cm from the level of the rice) and put it on the fire. As soon as the rice begins to absorb water, peel the garlic and insert whole cloves of them into the dish in several places.
3. After the dish has thickened, place the pan in a non-hot (170-180 degrees) oven for 30-35 minutes to steep.
4. We take the pilaf with mushrooms “ready” out of the oven, put the aromatic crumbly food in a deep serving dish, decorate with herbs and vegetables and serve for the meal!

Bon appetit!

* Cook's Advice
The friability and appearance of any dish made from rice grains depends, first of all, on the quality of the rice. Rice grains should be whole, without white spots. And don’t forget that excess water will make the food sticky and inedible!

Variations of Lenten Mushroom Dish

Since pilaf with mushrooms is a lean dish, it would be very appropriate to enrich it with suitable additions:

Prunes

Prunes will add piquant sourness and sweetness to this dish. Remove the dried berries from the pit (if any) and add them whole to the mushrooms and vegetables.

Kishmish

Kishmish is a grape variety with very small seeds (seeds). Therefore, it is often dried and dried for further use in cooking. Mushroom dishes have a fantastic combination of taste and aroma!

Any fruit and vegetable additives to your taste

And although pilaf with mushrooms is not a completely traditional dish of Central Asian cuisine, you can modify the recipe in 15 minutes by adding a piece of meat - beef or lamb - to the recipe. Simply fry the meat cut into pieces and mix with vegetables. It's simple and delicious!

Traditionally, pilaf is prepared from rice with chicken or lamb, but during Lent, meat is excluded. Lenten pilaf with mushrooms is light and easy to prepare, yet satisfying and healthy. Other ingredients of the dish are various vegetables, prunes and quince. Rice can be replaced with pearl barley, whole grain barley or chickpeas.

How to cook lean pilaf with mushrooms?

Housewives who are planning to cook pilaf with mushrooms without meat should take into account certain tricks:

1. To make the pilaf tasty, you should choose the right dishes. Ideally, it would be a cast iron cauldron or a deep frying pan with a thick bottom.
2. To add an appetizing aroma, mushroom broth is added to the cereal. Garlic in pilaf can be put unpeeled, as is done in Central Asian countries.
3. If frozen mushrooms are used, they are fried separately as they contain too much liquid.
4. Paprika and turmeric with tomato paste will give the rice a beautiful color.
5. Fans of spicy dishes should try cooking pilaf with red rice. The cereal differs not only in appearance and taste, but also in usefulness. Red rice has a lot of vitamins.
6. Lenten pilaf with mushrooms is especially tasty with the addition of melted butter or butter.
7. Rice will become crumbly if you wash it many times.

Pilaf with mushrooms and vegetables

When planning to prepare a vegetarian dish, cooks use unpolished rice and champignons or honey mushrooms, or any porcini mushrooms. Professionals advise using steamed rice. Lenten pilaf with mushrooms and vegetables is suitable for those people who are on a diet or want to diversify their usual menu.

Ingredients:

• rice – 2 cups;
• carrots and onions – 1 pc.;
• mushrooms – 200 g;
• garlic – 3 cloves;
• turmeric – 2 tsp;
• spices;
• salt;
• water - 2.5 cups.

Preparation

1. Chop the vegetables and sauté for 10 minutes.
2. Rinse the rice.
3. Add rice, mushrooms and garlic to the vegetables. Mix the mass.
4. Add spices, salt and water. Cover with a lid, reduce heat and cook mushroom and rice pilaf for 40 minutes.

Pilaf with dried mushrooms - recipe

If you don’t have fresh champignons at home, pilaf with dried mushrooms is an excellent alternative. If there is no cast iron cauldron, it is cooked in a saucepan. Afterwards, it is recommended to wrap the food and let it brew so that the taste comes out more rich and saturated with spices, which are used as ground cilantro or coriander.

Ingredients:

• mushrooms – 40 g;
• rice – 220 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• water – 200 ml;
• spices, salt.

Preparation

1. Soak the washed mushrooms for 4 hours. Boil them without draining the water.
2. Fry the vegetables, add to the mushrooms along with rice and salt.
3. Simmer the pilaf for half an hour, add spices at the end.

Pilaf with salted mushrooms

Pilaf with pickled mushrooms would also be an excellent alternative. It is prepared in the usual way, only fresh champignons are replaced with canned ones. The dish will come to the rescue at any time, since such products often end up in the refrigerator. The advantage of the dish will be its piquant salty taste.

Ingredients:

• rice – 1.5 cups;
• mushrooms – 1 jar;
• onions and carrots - 1 pc.;
• salt, spices.

Preparation

1. Saute the vegetables, add mushrooms and fry again.
2. Rinse the rice and combine with other ingredients. Simmer for 40 minutes until done.

Lenten barley pilaf with mushrooms

Barley pilaf with mushrooms is not only tasty, but also healthy. It can be varied with vegetables that are on hand, for example, tomatoes, sweet peppers or eggplants. Barley perfectly absorbs all the spices and taste of mushrooms. Before serving, it is recommended to sprinkle the dish with chopped herbs.

Ingredients:

• pearl barley – 350 g;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• mushrooms – 300 g;
• garlic – 3 cloves;
• lemon – 0.5 pcs.;
• dill and parsley - 1 bunch each;
• seasonings (paprika, barberry, turmeric) or one package of spices for pilaf.

Preparation

1. Boil the pearl barley. Drain the water and stir the cereal so that it does not stick together.
2. Chop vegetables, mushrooms and garlic.
3. Fry the onion, add carrots, simmer for 10 minutes. Add the garlic, and after 2 minutes remove from the heat.
4. Combine the vegetable mixture with pearl barley, and place the mushrooms in the frying pan. Simmer them until they release juice. Place in a saucepan with cereal, add spices and lemon juice.
5. Mix thoroughly and simmer the lean pilaf with barley and mushrooms over low heat for 15 minutes.

Pilaf with chickpeas and mushrooms

To prepare such an unusual but extremely tasty dish as lean and mushrooms, use lamb peas. The main difficulty is that it must first be soaked in cold water and left for 1.5 days. During this time, a sprout forms in the chickpeas, which makes the peas incredibly soft and tasty.

Ingredients:

• rice - 3 cups;
• carrots – 3 pcs.;
• onions – 2 pcs.;
• chickpeas – 200 g;
• spices for pilaf (barberry, ground paprika, cumin, black and red pepper).

Preparation

1. Cut the onion into half rings, grate the carrots. Fry in a cauldron for 3 minutes.
2. Add the swollen chickpeas and fry the food for another 5 minutes, add spices.
3. Rinse the rice several times. Drain the liquid and add the cereal to the cauldron. Fry the mixture one last time.
4. Pour water a finger above the food, add salt and garlic. Cover with a lid and simmer the lean pilaf with chickpeas and mushrooms over low heat for 30 minutes.

Pilaf with mushrooms and whole grain barley

It’s worth trying to cook barley pilaf with mushrooms. It can be consumed as an independent dish, and it is also a good side dish for chicken or meat on permitted days. Celery or sweet pepper must be added to it. The dish is cooked in a deep saucepan along with vegetables until the liquid has evaporated, this happens in about 40 minutes. Before serving, it is decorated with herbs.

Ingredients:

• barley – 200 g;
• mushrooms – 250 g;
• onion – 1 pc.;
• water – 0.5 l;
• spices.

Preparation

1. Chop onions and mushrooms.
2. Fry the onion in a saucepan in oil, add barley to it, and fry it too.
3. Add water and mushrooms. Simmer for 40 minutes until the liquid evaporates.

Pilaf with quince and mushrooms

It turns out no less wonderful with mushrooms, the recipe for which includes the addition of quince. The fruits are cored, cut and left in a deep cup with warm salted water. Then they are fried with cumin and fried. If you have dried mushrooms on hand, fill them with water and let them brew for a couple of hours.

Ingredients:

• rice – 300 g;
• quince – 3 pcs.;
• onions – 3 pcs.;
• carrots – 1 pc.;
• garlic – 1 head;
• zira – 1 tsp;
• spices, salt.

Preparation

1. Cut the quince into slices and add warm water. Let it brew, then fry.
2. Chop the onion and carrots and fry separately. Add quince, spices, salt.
3. Rinse the rice and add it to the cauldron along with the garlic. Cook for 20 minutes, then let sit for another 20 minutes.

Pilaf with mushrooms and prunes

In addition to vegetables, dried fruits are added to the dish, which give it an amazing taste. Pilaf with mushrooms during Lent, which includes prunes, is especially amazing. The combination with hot red pepper is extremely interesting. If you want something simple, then the amount of spices can be reduced.

Ingredients:

• rice – 400 g;
• mushrooms – 350 g;
• carrots – 3 pcs.;
• onions – 2 pcs.;
• prunes – 300 g;
• garlic – 3 cloves;
• salt and spices.

Preparation

1. Cut the onion into large rings and grate the carrots. Place in a cauldron with heated oil and fry.
2. Chop the mushrooms and fry with the vegetables for 2 minutes. Add spices.
3. Add washed rice. Stick garlic cloves and prunes, cut in half, in a circle.
4. Fill the products with water. Let it boil and cook the pilaf with mushrooms in a cauldron for 30 minutes.

Pilaf with mushrooms in the oven

Oven baked is a Georgian dish that is prepared with lots of carrots and mushrooms. The cooking process is practically no different from previous recipes; the peculiarity is the use of an oven instead of the usual stove. The finished dish can be laid out on lettuce leaves and garnished with dill.

Ingredients:

• rice – 1 glass;
• carrots – 2 pcs.;
• onion – 1 pc.;
• hops-suneli - 1 tbsp. l.;
• mushrooms – 200 g;
• water – 1.5 cups.

Preparation

1. Boil carrots in salted water for 1-2 minutes.
2. Cut the onion into rings. Boil the mushrooms and combine with onions, fry for 2 minutes.
3. Add washed rice, khmeli-suneli. Pour half a glass of carrot broth on top and simmer on the stove for 40 minutes. Grate the carrots and divide into two parts.
4. Place the first part of the carrots on the bottom of the pots, then the rice with mushrooms, and the remaining carrots on top.
5. Bake Lenten in the oven at 180 degrees for 30 minutes.

Lenten pilaf with mushrooms in a slow cooker

And without meat it will fit well into the diet menu, since it does not contain excess animal fats. Pilaf with mushrooms in a slow cooker can be prepared as a light dinner, a holiday dish, or a side dish for a main dish. If you use modern household appliances, the cooking time will be reduced, and the rice will turn out fluffy without any extra effort.

For pilaf, as you know, there are two constants - rice and oil. Without them there will be no pilaf. But the rest can be changed and varied. Therefore, who said that this dish should only be with meat? Today we are preparing pilaf with mushrooms. And it won’t be a rice side dish seasoned with forest products, but real pilaf. After all, we will cook using a slow technology, with zirvak, layer-by-layer laying of products and simmering over low heat. Everything is as it should be.

How to cook pilaf with champignon mushrooms

This is a very convenient dish for Lent - nourishing, affordable, and it looks very appetizing. In principle, mushrooms can be very different - oyster mushrooms, champignons, forest mushrooms (ceps, honey mushrooms, etc.). Therefore, when telling how to cook lean pilaf with mushrooms, we give a recipe for mushrooms in general using the example of royal porcini mushrooms.

Sometimes there are recipes that combine rice, meat and mushrooms. This is a more nutritious dish and also very tasty. We will tell you about this too. And since champignons are most often found in stores, we recommend the option with champignons and meat. (Although if you have a choice between champignons and oyster mushrooms, it is better to take oyster mushrooms - they are less watery, more elastic and have a strongly pronounced mushroom taste and aroma).

Cooking options

The most common way to prepare this dish is to fry vegetables in oil with the addition of mushrooms, then rice, after which the whole frying is filled with water and simmered under a lid, like pilaf.

There is another way - when mushrooms fried with vegetables are mixed with cooked rice and placed in a common pan. It also turns out quite tasty, below we will tell you in detail about this recipe. Although it would be a stretch to say that this is real mushroom pilaf.

But the most interesting option is the one where the smooth technology is fully observed. That is, zirvak is prepared separately (in this case, lean), and then rice is added. We will consider this version of mushroom pilaf in more detail. It really has the look and taste of real pilaf, although not very similar to the usual meat dish.

Ingredients for pilaf with mushrooms

Mushroom pilaf is prepared with familiar products. In addition to good rice, you need to store and peel onions, carrots, and more mushrooms. If you decide to cook ordinary pilaf, like a simple porridge with mushrooms, then you can stop there, adding only vegetable oil, salt, spices in the form of turmeric and ground pepper. But if you cook true pilaf, you cannot do without garlic, hot dry chili pepper, and saffron. And for flavor, add one bell pepper and one pod of hot pepper. To add some courtliness to our simple dish, let’s add some sun-dried tomatoes. With this set you can prepare pilaf with mushrooms.

Pilaf with porcini mushrooms

It is better to make mushroom pilaf folded - this way more of the taste and aroma of mushrooms will be preserved. Unlike meat options, this pilaf cooks very quickly, because mushrooms do not require long-term heat treatment, especially if they are porcini mushrooms.

In this pilaf, for the first time, we will do without the exact recipe in grams. Let's just say that for 2 cups of rice you will need half the usual amount of carrots and onions. Take as many mushrooms as you have - they definitely won’t spoil the pilaf. Also, save one hot and sweet pepper, a couple or three cloves of garlic, a pinch of saffron, a handful of sun-dried tomatoes. This will be pilaf with porcini mushrooms and vegetables, prepared in the traditional way.

To make mushroom pilaf, first prepare zirvak. For this:

• cut vegetables - peppers and carrots into strips, onions into half rings. Garlic can be cut into petals, or you can leave the cloves whole. Take a handful of sun-dried tomatoes and chop them too;
• Pour vegetable oil into a cauldron and heat it;
• put the onion in the oil and quickly fry until golden brown;
• add garlic and spices to the onion (you can use a little dry chili pepper, turmeric, coriander);
• Add chopped porcini mushrooms to the fried onion. Cut the mushrooms arbitrarily, but so that, when browned, they retain an attractive appearance;
• add carrots to the vegetable mass and mix;
• add salt, mix and add pepper strips. Everything looks amazingly beautiful!
• Let's keep it on the fire a little longer. At the last minute we give the final touch - add sun-dried tomatoes. Zirvak is ready!

Meanwhile, the rice is cooked the same way it is cooked for Azerbaijani pilaf. That is, in well-salted boiling water over high heat and for no more than 10 minutes, so as not to overcook. The finished rice is thrown into a colander, you can even rinse it with hot water, let it drain and straight into the cauldron, onto the fried mushrooms and vegetables. You can pour saffron infusion on top for beauty and aroma. Now everything needs to be covered with a lid and put in the oven, let it simmer on the lowest heat for about an hour.

When the time is up, turn the cauldron upside down so that all the beauty is on top, and the rice is soaked from below with all the juices of the delicious porcini mushrooms and vegetables.

Mushroom pilaf with champignons

Champignons are more loose and juicy, and when cooked they significantly decrease in volume. To make mushroom pilaf beautiful and appetizing, it is recommended to choose smaller mushrooms in order to use them whole. Large mushrooms are crushed, cut in half and cut into slices. The task is to quickly evaporate excess moisture when frying and achieve a beautiful, even “tan” of the mushrooms.

Products:

• two dozen mushrooms;
• a couple of onions and small carrots;
• 2 cups rice;
• 1 sweet pepper;
• vegetable oil;
• salt, turmeric, ground pepper.

Preparing pilaf with champignons:

1. In vegetable oil over high heat, quickly fry small whole champignons until golden.
2. Add onion, chopped into half rings or feathers, and lightly fry.
3. Cut the carrots into small strips and add them to the pan.
4. Fry the carrots and add the chopped pepper. Stew everything together a little.
5. Place rice soaked in salted water and sprinkle with spices. Pour boiling water over the rice until the water slightly covers the grain.
6. After half an hour, check the readiness of the rice. Turn off and let stand for 10 minutes under the lid.

Mushrooms and meat go well together in this dish. If you make pilaf with vegetables, mushrooms and meat, then there is nothing better than the combination of mushrooms and beef. This pilaf is called Croatian, and it is quite simple to prepare; it does not take much time.

For one large bowl of good long grain basmati rice we will prepare:

• half a kilo of beef or veal tenderloin;
• a pair of onions and carrots (if large, then one of each is enough);
• 250 g champignons;
• a glass of dry white wine;
• 3 cloves of garlic;
• spices - coriander, cumin, sweet paprika, ground black pepper and salt.

1. In hot oil over high heat, quickly brown the chopped onion, then add pieces of meat to it.
2. Next come quartered champignons, which are stewed over high heat until the liquid evaporates.
3. Add carrots with spices and simmer for a couple more minutes, stirring continuously.
4. Add wine and simmer again until the liquid disappears.
5. Scatter the washed rice over the surface of the vegetable mixture with a slotted spoon, salt well, then pour in a bowl of boiling water.
6. As soon as the water is absorbed into the cereal, reduce the heat to low, spread the garlic, pressing it into the rice, and leave covered for another half hour. Stir the finished pilaf before serving.

Recipe for pilaf with chanterelles

Pilaf with chanterelle mushrooms turns out very tasty, aromatic - its recipe is simple and accessible.

This dish is prepared with onions, carrots, and sometimes fresh tomatoes are added for variety. Here's what the recipe looks like step by step with photos.

1. Wash and chop the carrots and onions.
2. Fry the onion in oil in a cauldron until transparent.
3. Wash and cut fresh chanterelles into pieces.
4. Add carrot sticks and fry for another five minutes.
5. Place diced tomatoes on top, you can also add one bell pepper for taste and aroma.
6. Now sprinkle with the traditional spices for this dish - cumin, turmeric, add pepper, but do not overdo it with seasonings so as not to overwhelm the delicate mushroom aroma.
7. Lay out the carefully washed rice, add salt again and garnish it with a washed head of garlic.
8. Pour boiling water into the cauldron to cover the cereal just above the level. Once everything boils, reduce the heat and wait 40 minutes. Pilaf is cooked under the lid.

As you can see, the recipe for making mushroom pilaf can be both simple and complicated. The main thing is quality products, a little knowledge of cooking technology, a little time and diligence.