Mushroom Pilaf (with Champignons)
Rich, hearty, and fluffy. Absolutely delicious! Skillet mushroom pilaf can be considered a vegetarian (or even vegan) dish. It turns out very tasty and aromatic — hard to resist! You can use any mushrooms you like.
Updated : 09 June, 2025
Easy
About 1 hour.
Ingredients
300 grams
Champignon
1 cup
Rice
1
Onion
1
Carrot
3
Garlic
2 cup
Water
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make mushroom pilaf in a skillet? Prepare all necessary ingredients. Long-grain parboiled rice is best, as it stays fluffy and doesn’t get mushy. Use a 1:2 ratio of rice to water. Choose light-colored mushrooms without dark spots or damage.
Step 2
Rinse the champignons under running water and pat dry. Slice them (not too thin, as they shrink during cooking).
Step 3
Peel the onion and carrot, rinse them, grate the carrot on a coarse grater, and finely dice the onion.
Step 4
Heat a skillet well, add vegetable oil, and place the sliced mushrooms in it. Fry them, stirring, for 5–7 minutes until some liquid is released.
Step 5
Add the onion and carrot to the skillet. Stir and fry everything together for another 3–5 minutes until fragrant. Season with salt and your favorite pilaf spices or use a ready-made pilaf spice blend.
Step 6
Add rinsed rice to the skillet and pour in hot water. Add a few garlic cloves. Bring to a boil, cover with a lid, and cook over low heat for 20–25 minutes (depending on the type of rice used). The rice will absorb the liquid, become tender, and increase in size.
Step 7
Stir the finished mushroom pilaf and serve hot. Enjoy!