Reisgericht mit Pilz-Maronen-Ragout | Mushroom-Chestnut-Ragout with Rice | [ZDG]

Reisgericht mit Pilz-Maronen-Ragout | Mushroom-Chestnut-Ragout with Rice | [ZDG]


Welcome, my name is Ben. Today I cook a rice dish for you
with a mushroom and chestnut ragout. In my home country, I would now make this dish with this pot. But today I use a modern stone pot. The advantage of this is that you can keep the dish warm for over an hour. In this cold season, such a dish is just perfect. The spices and the aroma are preserved in the pot. I redesigned this recipe. Try it! So let’s start. Today’s ingredients are white cabbage, Shiitake mushrooms, potato, herb saplings,
Oyster mushrooms, Ginger, Frozen chestnuts, potato starch, basmati rice, Water, tamari, sesame oil, nutritional yeast flakes, Yacon syrup, Salt and black pepper from the mill. First I put some peanut oil in the pan. Now I cut the mushrooms. For this I cut the herb seitlings
in slices. Not too thin, so they still have some bite. If the mushroom is too big, I first cut the stem small. Next I cut the shiitake mushrooms. I cut them into bite-sized pieces. When they are big, I quarter them. I halve the little ones. I put the mushrooms in the pan. I’m just picking the oyster mushrooms. The three mushrooms each have a different one
Consistency. And the taste of it is sweet. That’s why I do not use vegetable stock. Only with water, this dish has enough flavor. I fry the mushrooms for about 7 minutes. Until the water has evaporated, rub
I add some ginger to the pan. I fry the ginger for about 2 minutes. Once the water has evaporated, the spices are added. The great thing is that the spices are absorbed by the mushrooms. I give Tamari to it. Now I add the nutritional yeast flakes. I season with salt and black pepper from the mill. I add some yacon syrup. I take off with water. Now I add some water to the potato starch. I give the potato starch touching in the pan. I add the TK chestnuts and now I turn off the stove, it should not cook anymore. Now I wash the wholegrain basmati rice for hygienic reasons. I put some sesame oil in the pot. And then add the rice to it. I stew the rice. I season with salt. and black pepper from the mill. I take off with water. I still add nutritional yeast flakes. I’ll let it boil up once. Then I reduce the heat and let it simmer for 10 minutes. I ordered this pot on the internet, if you also want to buy one, see the link below in the info box [similar product] After 10 minutes the rice is not completely cooked. Then add the mushrooms and chestnuts. Since the chestnuts are frozen, I leave
Cook for another 5 minutes. Do not fold in the ragout, just pour on the rice. Cover and cook for 5 minutes. The rice is ready now. Now I’m doing the topping. For this I give some sesame oil in a pan. Next I cut the potato in very thin slices. Now the potato is good. Then I put the potatoes down. And cut fine strips of it. I do not need much from cabbage. I take only the outermost leaf. And the remaining cabbage can be kept for 2 weeks. I do not eat onions, but I like the taste of it. And this is what I have developed here. White cabbage and potatoes make a delicious onion flavor. I have newly developed. I put the white cabbage in the pan. The potatoes too. It takes some time, you should fry it for 15 minutes. Now it has become much less. But very, very tasty. Finally, I add a little Tamari. Voilà! Now I can do it. Wow! Still hot. I sprinkle some more topping on it. Now I can try it. Hmmm, mild-spicy in the taste. A very pleasant feeling is spreading. You can only make this recipe yourself, You certainly will not find this dish in the restaurant. Delicious! If you have tried it once, you will always want to eat it. Everyone in our team was very enthusiastic about this recipe. I think you too. Thanks for watching and see you next time. Bye!

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