A kerfuffle over truffle We re not proud of it but we ll admit we re guilty as charged In our defence it s tough to part with even the tiniest portion of this Wild Mushroom Fried Rice with Truffle Oil tossed up by chefvikram founder and chef at Tamak and Zao Cha House Steamed jasmine rice heaped with a variety of magical note the al mushrooms and finished with a drizzle of truffle oil this dish is giving us needs And we re not inclined to share So here s a breakdown of how you can go about prepping this wholesome meal yourself instead Ingredients Jasmine Rice 500g steamed Shiitake Mushrooms 3 dry Button Mushrooms 8 Shimeji Mushrooms 20 Salt to taste White Pepper Powder 1 2 tsp Aromatic Seasoning Powder 2 tsp Light Soy Sauce 1 tsp Black Truffle Paste 1 2 tsp White Truffle Oil 1 tsp Method To prep the mushrooms Rinse and soak dry shiitake mushrooms in hot water for an hour Once they double in size drain the liquid Discard the stems and dice the cap Wash the button mushrooms in water drain and dice Keep aside Rinse the shimeji mushrooms and cut away the tough interconnected portion at the bottom of the bundle Set aside the stalks Blanch all the prepped mushrooms in boiling water and keep aside To prep the rice Heat the wok frying pan to its smoking point to season it so that the rice doesn t stick Pour in oil and stir well Heat again to smoking point and then take off heat Once the wok is seasoned add the steamed jasmine rice take it back to heat and toss Take off heat and add salt pepper aromatic seasoning powder and light soy sauce Bring the rice back to heat and continue to toss for 30 seconds to evenly mix the seasoning Add all blanched mushrooms and the black truffle paste and give it a quick toss Empty the rice into a bowl Serve hot with a drizzle of white truffle oil

TruffleOil, TruffleLover, TruffleRecipe, MushroomRecipes, MushroomLover, Food, FoodBlogFeed, InstaFood, Foodstagram, EatingForTheInsta, GoodFood, GoodFoodGoodMood

Foodhall,  TruffleOil, TruffleLover, TruffleRecipe, MushroomRecipes, MushroomLover, Food, FoodBlogFeed, InstaFood, Foodstagram, EatingForTheInsta, GoodFood, GoodFoodGoodMood

A kerfuffle over truffle? We're not proud of it, but we'll admit we're guilty as charged.

In our defence, it's tough to part with even the tiniest portion of this Wild Mushroom Fried Rice with Truffle Oil, tossed up by @chefvikram, founder and chef at Tamak and Zao Cha House.

Steamed jasmine rice, heaped with a variety of magical (note the 'al') mushrooms, and finished with a drizzle of truffle oil—this dish is giving us...needs. And we're not inclined to share. So, here's a breakdown of how you can go about prepping this wholesome meal yourself instead.

Ingredients:-
- Jasmine Rice, 500g, steamed
- Shiitake Mushrooms, 3, dry
- Button Mushrooms, 8
- Shimeji Mushrooms, 20
- Salt, to taste
- White Pepper Powder, 1/2 tsp
- Aromatic Seasoning Powder, 2 tsp
- Light Soy Sauce, 1 tsp
- Black Truffle Paste, 1/2 tsp
- White Truffle Oil, 1 tsp

Method:-
To prep the mushrooms:
• Rinse and soak dry shiitake mushrooms in hot water for an hour. Once they double in size, drain the liquid. Discard the stems and dice the cap.
• Wash the button mushrooms in water, drain and dice. Keep aside.
• Rinse the shimeji mushrooms and cut away the tough interconnected portion at the bottom of the bundle. Set aside the stalks.
• Blanch all the prepped mushrooms in boiling water and keep aside.

To prep the rice:
• Heat the wok/frying pan to its smoking point to season it, so that the rice doesn't stick. Pour in oil and stir well. Heat again to smoking point and then take off heat.
• Once the wok is seasoned, add the steamed jasmine rice, take it back to heat, and toss.
• Take off heat and add salt, pepper, aromatic seasoning powder, and light soy sauce.
• Bring the rice back to heat and continue to toss for 30 seconds to evenly mix the seasoning.
• Add all blanched mushrooms and the black truffle paste, and give it a quick toss.
• Empty the rice into a bowl. Serve hot with a drizzle of white truffle oil.

#TruffleOil #TruffleLover #TruffleRecipe #MushroomRecipes #MushroomLover #Food #FoodBlogFeed #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

A kerfuffle over truffle? We're not proud of it, but we'll admit we're guilty as charged. In our defence, it's tough to part with even the tiniest portion of this Wild Mushroom Fried Rice with Truffle Oil, tossed up by @chefvikram, founder and chef at Tamak and Zao Cha House. Steamed jasmine rice, heaped with a variety of magical (note the 'al') mushrooms, and finished with a drizzle of truffle oil—this dish is giving us...needs. And we're not inclined to share. So, here's a breakdown of how you can go about prepping this wholesome meal yourself instead. Ingredients:- - Jasmine Rice, 500g, steamed - Shiitake Mushrooms, 3, dry - Button Mushrooms, 8 - Shimeji Mushrooms, 20 - Salt, to taste - White Pepper Powder, 1/2 tsp - Aromatic Seasoning Powder, 2 tsp - Light Soy Sauce, 1 tsp - Black Truffle Paste, 1/2 tsp - White Truffle Oil, 1 tsp Method:- To prep the mushrooms: • Rinse and soak dry shiitake mushrooms in hot water for an hour. Once they double in size, drain the liquid. Discard the stems and dice the cap. • Wash the button mushrooms in water, drain and dice. Keep aside. • Rinse the shimeji mushrooms and cut away the tough interconnected portion at the bottom of the bundle. Set aside the stalks. • Blanch all the prepped mushrooms in boiling water and keep aside. To prep the rice: • Heat the wok/frying pan to its smoking point to season it, so that the rice doesn't stick. Pour in oil and stir well. Heat again to smoking point and then take off heat. • Once the wok is seasoned, add the steamed jasmine rice, take it back to heat, and toss. • Take off heat and add salt, pepper, aromatic seasoning powder, and light soy sauce. • Bring the rice back to heat and continue to toss for 30 seconds to evenly mix the seasoning. • Add all blanched mushrooms and the black truffle paste, and give it a quick toss. • Empty the rice into a bowl. Serve hot with a drizzle of white truffle oil. #TruffleOil #TruffleLover #TruffleRecipe #MushroomRecipes #MushroomLover #Food #FoodBlogFeed #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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