「素食」秋日独占美味！鲜掉眉毛的牛肝菌栗子焖饭 |【Vegan】Autumn Harvest: Easy Porcini Mushroom & Chestnut Rice

Autumn is the perfect season to enjoy mushrooms and chestnuts. Today, we're making a delicious porcini mushroom and chestnut rice dish using these two seasonal ingredients. The combination of the savory mushrooms and the sweet, nutty chestnuts is simply irresistible, bringing the flavors of fall to every bite! It’s truly delightful!
秋天正是吃菌子和栗子的季节，今天打算使用这两个应季食材制作一份牛肝菌栗子焖饭，菌子的鲜美和栗子的香甜组合让人停不下筷子，唇齿间满是秋天的气息，真的太美好！

Ingredients/食材:
野生黄牛肝菌 180g wild yellow porcini mushrooms
黑牛肝菌 2朵 two porcini mushrooms
胡萝卜 半根 half carrot
栗子 200g chestnuts
薄皮青椒 3个 three thin-skinned green peppers
大米 3杯 3 cups rice
生姜8g ginger
黑胡椒适量 Black pepper to taste
盐巴 适量 Salt to taste
海带水 500ml kelp water
纯净水 适量 Filtered water as needed

Tips:没有黄牛肝菌也可以用泡发的干香菇代替，切丁后用油煸香做焖饭也很鲜美

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