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Mushrooms Rice & grains Lunch / Dinner Main Courses One Bowl Meals Side Dishes

Lemon garlic mushrooms over mock saffron rice

Published: 03.14.2017 » Last updated: 01.09.2023

If cooking tasty and filling meatless dishes is a challenge to you, think fresh mushrooms. Use them in place of meat for bulk, flavor and texture.

Lemon Garlic Mushrooms Over Mock Saffron Rice Served with Lemon Slices

My firstborn, Sam, went vegetarian for a few years and, the first few weeks that I attempted to cook meatless dishes for her, I wanted to bang my head against the wall.

Having been mostly carnivorous all our lives, to say it wasn’t easy would be a huge understatement. It was hard. It took me months to understand what makes ameatlessmeal appetizing but, eventually, I got the hang of it.

Sam is off the vegetarian diet (she eats poultry and seafood now, but still no mammals) but there are meatless dishes I cooked in the past that I don’t mind making again. As side dishes, mostly. This lemon garlic mushrooms over mock saffron rice is one of them.

Why mock saffron rice? Because turmeric and paprika were substituted for the ultra-pricey saffron.

Full recipe below

Lemon garlic mushrooms over mock saffron rice

Connie Veneracion
For the mock saffron rice, cook one-and-a-half cups of rice with one-half teaspoon turmeric powder and one-half teaspoon paprika.
The following recipe yields enough for two if served as a main dish. It's enough for four if served as a side dish.
Lemon Garlic Mushrooms Over Mock Saffron Rice Garnished with Parsley
Print
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine International
Servings 4 people

Ingredients
  

  • 2 tablespoons butter - divided
  • 1 tablespoon olive oil
  • ½ cup roughly chopped celery
  • ½ cup roughly chopped carrot
  • ½ cup roughly chopped onion
  • 1 tablespoon finely chopped garlic
  • 2 to 3 cups baby button mushrooms
  • salt - to taste
  • pepper - to taste
  • lemon juice

Instructions
 

  • Heat one tablespoon of butter and the olive oil in a pan.
  • Over medium heat, saute the celery, carrot, onion and garlic until softened.
  • Add the mushrooms. Sprinkle with salt and pepper. Stir.
  • Cover the pan, lower the heat and cook everything for about ten minutes.
  • Off the heat, squeeze the juice of half a lemon directly over the dish. Add the remaining butter and swirl the pan around to blend the flavors.
  • Taste the lemon garlic mushrooms and add more lemon juice, salt and pepper, as needed.
  • Serve over mock saffron rice.
Print
Keyword Meatless, Mushrooms, Rice

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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