Fried oyster mushrooms in coriander-lemon sauce

Name: Fried oyster mushrooms in coriander-lemon sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

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
Cook rice in 1⁄2 l boiling salt water according to package instructions.
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
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
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
Just before serving, fold in soy cream and season with soy sauce. Sprinkle with chopped celery green. Serve with rice.