Put the dried ceps in a
bowl and pour in the warm
water. Soak for 20 minutes, drain
(reserving the stock) and chop.
Add water to make it up to 700ml. Heat
the olive oil and butter in
a pan. Adding one ingredient at a
time, frying for a minute between
each one, add the cumin seeds,
garlic cloves, ginger, green chilli and chopped shallots.
heat, add the basmati rice and
fry until glossy. Tip in the chopped
wild mushrooms, add the ceps
and fry for a minute. Stir in the
stock. Keep on a low heat for 20
Add salt and fold
in the yogurt, butter
and a drizzle of truffle oil.
Sprinkle over chopped coriander.