Mushroom and Chestnut Pilaf

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6 dried shiitake mushrooms

6 fresh shiitake mushrooms

2 tbsp mirin, sake

1 tbsp soy sauce

1 cup rice, rinsed

1 tbsp sesame seeds, toasted

200g chestnuts cooked and peeled


  1. Put the rice, chestnuts, soy sauce and mirin in a small Corningware casserole with a lid, lay the mushrooms on the surface stalk-side down.

  2. Pour the chicken stock over the rice to cover it by about ½ cm, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.