Last summer, my Bread of the Dead recipe got a lot of attention because of the fun mushroom skulls I made to top the pizzas, so I dug up this old Gravedigger Pilaf recipe from my blog Castellon’s Kitchen and decided to give it an update by using these festive mushroom skulls. It may look like a lot of work to make these skulls, but it is really very simple. The only equipment you’ll need is a straw with a large opening, a paring knife and a toothpick. It may take a little time to prep the mushroom skulls but remember in Halloween food, it’s all about the details. And all the prep will pay off when this savory Gravedigger Pilaf turns a few heads when the skulls catch their eye. Enjoy!
Gravedigger Pilaf
A Halloween ready side dish of black rice and lentil pilaf with festive mushroom skulls and herbs.
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Servings: 8
Ingredients
Black Rice
- 1 Tbsp vegetable oil
- 1 medium yellow onion
- 3-4 cloves garlic, minced
- 1 cup black rice, rinsed
- 2 1/4 cups chicken or vegetable broth
Lentils
- 1 cup lentils, rinsed
- 2 cups chicken or vegetable broth
- 1 cup white wine
Mushrooms
- 1 8oz mushroom skulls (I used baby bella mushrooms)
- 2 T butter
- 5-6 shallots, sliced
- 2-3 cloves garlic
- 1 4oz enoki mushrooms (optional)
- 1 tsp fresh thyme leaves
- salt and pepper (to taste)
