Creamy Mushroom with Lemon Coriander Rice | Sanjyot Keer

Updated at: Fri, 11 Oct 2024 14:12:50 GMT

Step 1

Set a wok over high flame, add butter & oil, let the butter melt.

Step 2

Lower the flame once the butter melts & add oregano, red chilli flakes, garlic & onion, stir well & cook until the onion starts turn light golden brown.

Step 3

Further add fresh coriander, stir well & add the cooked rice along with lemon zest & juice, add salt & stir well to coat the rice with all the ingredients, cook for 3-4 minutes.

Step 4

Lemon coriander rice is ready.

Step 5

Set a pan over high flame, add the olive oil & let it get hot.

Step 6

Then add garlic & green chilli, stir & cook briefly.

Step 7

Add the mushrooms, salt & stir well, cook over high flame until the mushroom turn golden brown, the mushrooms will release a lot of moisture which will get evaporated until the mushrooms turn golden brown.

Step 8

Transfer the cooked mushrooms into a separate bowl & then in the same pan add butter, let it melt.

Step 9

Further add refined flour, stir continuously & cook over low flame until it’s texture turns sandy.

Step 10

Add the milk in small batches while thoroughly whisking the mixture to avoid the formation os any lumps.

Step 11

Once all the milk is added & a smooth sauce is formed add the mushrooms along with oregano, red chilli flakes, freshly crushed black peppercorns, stir well & cook for 1-2 minutes.

Step 12

Creamy mushroom is ready, serve it alongside hot lemon coriander rice.

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