Olive Magazine
Japanese mushroom, chestnut and pumpkin pilaf

Japanese mushroom, chestnut and pumpkin pilaf

Published: March 25, 2015 at 3:07 pm
  • Preparation and cooking time
    • Total time
    • + 30 minutes soaking
  • A little effort
  • Serves 2

If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets.

  • Vegetarian


  • 6 dried shiitake mushrooms, cube or concentrate
  • 6 fresh shiitake mushrooms
  • 2 tbsp mirin, sake or dry sherry
  • 1 tbsp soy sauce
  • 100g rice, rinsed
  • 150g pumpkin, cut into chunks
  • 1 tbsp sesame seeds, toasted
  • 200g pack chestnuts, cooked and peeled


  • STEP 1

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

  • STEP 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.
    Sprinkle with sesame seeds before serving.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content