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Lemon garlic mushrooms over mock saffron rice
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.
Course
Main Course, Side Dish
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.