Lemon garlic mushrooms over mock saffron rice
A vegetarian dish, fresh mushrooms are substituted for meat to add bulk, flavor and texture to a meatless meal.
Servings 4 people
Ingredients
- 4 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 two tablespoons 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 as an appetizer or side dish, or as a main course over mock saffron rice.
