Ingredient and Portion
Black Truffle Portobello Wild Rice Broth 黑松露蘑菇野米盆栽羹
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375 Gram of Portobello Mushroom
1/2 Onion (Diced)
1 Garlic (Diced)
500 ml Water
5 Gram Plain Flour
25 ml Cream
1 tablespoon Black Truffle Sauce
50 Gram Wild Rice(Use 200 ml to cook)
Mint Leaves For Garnishing
Olive Oil
1/2 Onion (Diced)
1 Garlic (Diced)
500 ml Water
5 Gram Plain Flour
25 ml Cream
1 tablespoon Black Truffle Sauce
50 Gram Wild Rice(Use 200 ml to cook)
Mint Leaves For Garnishing
Olive Oil
Seasoning
Salt
Pepper
Pepper
Method
1.Boil wild rice with 200 ml of water until cooked, and ready for use.
2.Dice Portobello mushroom, add olive oil to pan, pan fry onion, garlic and Portobello until softened, then add in plain flour.
3.Put all ingredients into blender, add in cream, salt and pepper for seasoning.
4.Mix wild rice with black truffle sauce.
5.Put in the Portobello blended broth into a serving bowl, with a scoop of black truffle wild rice.Add mint leave for garnishing.
2.Dice Portobello mushroom, add olive oil to pan, pan fry onion, garlic and Portobello until softened, then add in plain flour.
3.Put all ingredients into blender, add in cream, salt and pepper for seasoning.
4.Mix wild rice with black truffle sauce.
5.Put in the Portobello blended broth into a serving bowl, with a scoop of black truffle wild rice.Add mint leave for garnishing.
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