Creamy Mushroom with Lemon Coriander Rice
If you’re looking for a comforting yet refreshing meal, this Creamy Mushroom with Lemon Coriander Rice is the perfect dish! The earthy richness of mushrooms in a creamy sauce pairs beautifully with the zesty, herby flavors of lemon coriander rice. And the best part? This recipe is 100% plant-based while maintaining all the creaminess and depth of flavor you’d expect from a classic version.
Whether you’re a seasoned vegan or just looking to explore more plant-based meals, this dish is a must-try. Let’s dive into the recipe!
Ingredients:
Lemon Coriander Rice
- Vegan Butter | 2 tbsp
- Oil | 1 tsp
- Oregano | A large pinch
- Red Chili Flakes | A large pinch
- Garlic | 1 tbsp (chopped)
- Onion | 1 small (sliced)
- Fresh Coriander | 3-4 tbsp (chopped)
- Cooked Rice | 4 cups
- Lemon Zest | From 1 lemon
- Lemon Juice | From 1 lemon
- Salt | To taste
Creamy Mushroom
- Olive Oil | 1 tbsp
- Garlic | 1 tbsp (chopped)
- Green Chili | 2 (chopped)
- Mushrooms | 250 grams (quartered)
- Salt | A pinch
- Vegan Butter | 2 tbsp
- All-Purpose Flour | 2 tbsp (or chickpea flour for a gluten-free option)
- Plant-Based Milk | 500 ml (unsweetened almond, soy, or oat milk works best)
- Oregano | A pinch
- Red Chili Flakes | A pinch
- Black Peppercorns | A pinch (crushed)
Method
Step 1: Prepare the Lemon Coriander Rice
- Heat a wok over medium heat and add vegan butter and oil. Let the butter melt completely.
- Reduce the heat and add oregano, red chili flakes, garlic, and sliced onion. Stir well and cook until the onions turn light golden brown.
- Add the chopped fresh coriander and mix.
- Stir in the cooked rice, followed by lemon zest, lemon juice, and salt. Mix well to coat the rice evenly with the flavors.
- Cook for another 3-4 minutes, then turn off the heat. Your lemon coriander rice is ready!
Step 2: Prepare the Creamy Mushroom Sauce
- Heat a pan over high heat and add olive oil. Let it get hot.
- Add garlic and green chili, sauté for a few seconds.
- Stir in the mushrooms and a pinch of salt. Cook over high heat until the mushrooms release moisture and turn golden brown.
- Transfer the cooked mushrooms to a separate bowl.
- In the same pan, melt vegan butter over low heat. Add flour and stir continuously until it develops a sandy texture.
- Slowly add plant-based milk in small batches, whisking thoroughly to avoid lumps.
- Once a smooth sauce forms, add the cooked mushrooms, oregano, red chili flakes, and crushed black peppercorns.
- Stir well and cook for another 1-2 minutes until everything is well combined and creamy.
Step 3: Serve and Enjoy!
Serve the creamy mushroom sauce alongside hot lemon coriander rice for a delightful, plant-based meal that’s bursting with flavors and textures.
Why You’ll Love This Recipe
- Vegan & Dairy-Free: The creaminess comes from plant-based milk and vegan butter, making this perfect for those avoiding dairy.
- Packed with Flavor: The zesty lemon and fresh coriander balance the rich, umami-packed creamy mushroom sauce beautifully.
- Easy to Make: Simple ingredients, minimal effort, and a restaurant-quality dish at home.
- Customizable: Add veggies like spinach, bell peppers, or even tofu for an extra boost of nutrition.
Final Thoughts
This Creamy Mushroom with Lemon Coriander Rice is proof that plant-based meals can be just as delicious, satisfying, and rich as their traditional counterparts. Perfect for a cozy dinner, meal prep, or even a fancy meal for guests—this dish is bound to impress.
Give it a try, and let me know how you liked it! 🌱💛