Creamy Mushroom with Lemon Coriander Rice
Fragrant lemon-scented rice paired with rich, creamy mushrooms
A comforting vegetarian dish featuring zesty lemon coriander rice served with velvety mushrooms in a spiced cream sauce.
Equipment
Ingredients
Lemon Coriander Rice
butter
28 g
oil
5 ml
oregano
1 pinch
red chilli flakes
1 pinch
garlic (chopped)
1 tbsp
onion (sliced)
1 piece
fresh coriander (chopped)
3 tbsp
cooked rice
4 cup
lemon
1 piece
salt
1 tsp
Creamy Mushroom
olive oil
15 ml
garlic (chopped)
1 tbsp
green chilli (chopped)
2 piece
mushroom (quartered)
250 g
salt
1 pinch
butter
28 g
refined flour
2 tbsp
milk
500 ml
oregano
1 pinch
red chilli flakes
1 pinch
black peppercorns (crushed)
1 pinch
Instructions
Prepare lemon coriander rice base
Melt butter and oil, then sauté aromatics before adding rice.
Finish lemon coriander rice
Add rice, herbs, and lemon for a fragrant, zesty finish.
Sauté mushrooms
Cook mushrooms until golden to concentrate flavor and remove moisture.
Make creamy mushroom sauce
Create a smooth roux-based sauce and combine with mushrooms.
Serve
Plate the creamy mushroom alongside hot lemon coriander rice.
Original recipe
Storage
Store rice and mushroom sauce separately to maintain texture
Notes
• Best served immediately while hot
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