In celebration of the season, we collaborated with chef Carly Maltzman, creator of Donabe With Me, for a series of comforting recipes that bring warmth to the table while featuring our avocado oils in inspired new ways.

Donabe Rice with Chanterelles & Shaved Black Truffle

Makes 4 to 6 servings

Ingredients

2 cups short-grain rice, rinsed really well
2 cups shiitake dashi or water
1 tablespoon sake
1 tablespoon mirin
1 tablespoon tamari
2 teaspoons sesame oil
100g mixed mushrooms (shiitake, shimeji, enoki), sliced
200g chanterelle mushrooms, cleaned and sliced
1 clove garlic, minced
2 tablespoon west~bourne Organic 100% Pure Avocado Oil, divided
1 tablespoon unsalted butter
salt
Black truffle, for shaving
Chopped shiso or chives, for garnish

Preheat oven to 425°F. Spread mixed mushrooms on a sheet tray, toss with 1 tbsp avocado oil, a drizzle of sesame oil, and 1 tsp salt. Roast 20 minutes, or until browned. Set aside.

Transfer rinsed rice to donabe. Add dashi, sake, mirin, tamari, and sesame oil. Soak for 30 minutes.

Spread roasted mushrooms evenly over the rice (do not mix). Cover and cook over medium-high until steam begins to escape, about 12-15 minutes. Turn off heat and let rest, covered, for another 15 minutes.

Meanwhile, heat remaining 1 tbsp avocado oil and butter in a pan over medium. Add garlic and chanterelles, sauté until golden. Season with salt and pepper.

Fluff the rice with a paddle. Top with crispy chanterelles and shave over fresh truffle. Garnish with shiso or chives and serve with furikake.