「素食」一锅到底的神仙素食饭！春日限定🌱黑松露菌菇菜饭 |【Vegan】One-Pot Truffle Mushroom Rice with Greens

This spring truffle mushroom rice with greens is the ultimate comforting one-pot meal for the season.

I used fresh seasonal Chinese rapeseed stems (you can substitute with broccolini or baby bok choy), lightly sautéed to bring out their natural sweetness.

The dish features three types of mushrooms for rich texture and umami:

crunchy velvet pioppini mushrooms
shiitake mushrooms
button mushrooms

A spoonful of black truffle paste ties everything together and elevates the aroma to another level.

Every bite is savory, fragrant, and incredibly satisfying, you won’t be able to stop at one bowl.

Ingredients:

Chinese rapeseed stems / broccolini substitute
pioppini mushrooms
shiitake mushrooms
button mushrooms
yellow carrot
carrot
winter bamboo shoots
kelp stock or water

🧂 Seasoning

1 tbsp black truffle paste
black pepper
1 tbsp soy sauce
a pinch of pink salt
½ tsp raw sugar
1 tsp sesame oil
cashew butter (optional)
olive oil