Fried oyster mushrooms in coriander-lemon sauce

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g Natural rice
  • 7-10 Tbsp salt, pepper
  • 1 Perennial celery
  • 1 big onion
  • 250 g Oyster mushrooms (alternatively mushrooms)
  • 1 TABLESPOON Sunflower oil
  • 1-2 TEASPOONS ground cilantro
  • 7-10 Tbsp Juice of 1 lemon
  • 250 ml Soy Cream
  • 2 TABLESPOONS Soy sauce

Directions

  1. 1

    Cook rice in 1⁄2 l boiling salt water according to package instructions.

  2. 2

    Clean the celery, putting the light green aside for garnishing. Wash the stalks and cut them into 1 cm wide pieces. Peel and halve the onion and cut into thin slices.

  3. 3

    Carefully clean the mushrooms, cut away hard spots. Do not wash the mushrooms as they are very sensitive to pressure. Cut mushrooms into 1-2 cm wide strips. Heat oil in a pan and fry the mushrooms in it.

  4. 4

    Reduce heat. Add onion and celery and stir-fry for about 3 minutes. Season with salt, pepper and coriander. Add lemon juice. Simmer for another 3-5 minutes. The celery should be firm to the bite.

  5. 5

    Just before serving, fold in soy cream and season with soy sauce. Sprinkle with chopped celery green. Serve with rice.

Nutrition Facts

KCAL
380 kcal
CARBS
42 g
FATS
18 g
PROTEINS
10 g