Today, I wanted to make the Fresh Tomato and Basil Spaghetti as a simple lunch. Since this pasta mainly uses tomatoes only, I decided to cook one side dish, lemon mushrooms, to boost my daily vegetable intake.
This lemon mushrooms recipe is adapted from Joe Woodhouse’s cookbook, ‘More Daily Veg’.
Handy Ingredients
I love this lemon mushrooms recipe which mainly requires some handy ingredients: onion, celery, mushrooms, crème fraîche, and lemon. I had them all! Just leave the bay leaf if you don’t have one. It won’t hurt much.
Easily Transform into a Pasta Sauce
The creamy sauce is filled with mushrooms umami, and a hint of celery, plus a refreshing lemon flavour. Volume up the quantity and then you’ll have a wonderful pasta sauce. Don’t forget to prepare some crusty bread to soak up the sauce. Any grains or rice will match too.
Ingredients
Serves 2
- 300 g mushrooms, thickly sliced
- 2 tbsp olive oil
- ½ onion, diced
- 1 celery stalk, sliced
- 1-2 big cloves garlic, sliced
- 1 bay leaf
- 100 ml crème fraîche
- 100 ml water
- a handful of parsley, finely chopped
- 2 tbsp fresh lemon juice
- lemon zest
- salt and pepper
How to Make Lemon Mushrooms
- Heat the olive oil in a wide pan over medium heat, add the onions, garlic, bay leaf and celery, sauté for 10 minutes until fragrant. I like to add a pinch of salt and pepper at this stage.
- Stir in the mushrooms, again add a little of salt and pepper for seasoning and cook for a further 10 minutes. Stir occasionally.
- Pour over the crème fraîche and water, stir well. Freshly squeeze in the lemon juice, mix and have a taste. Add more salt and pepper if required. Garnish with lemon zest and parsley, serve warm.
More Easy Mushrooms Recipes
- Balsamic Mushrooms in Easy Steps
- Simply Stuffed Cheesy Portobello Mushrooms (Vegetarian)
- Rosa Thai Mushroom Salad in Vegan Nam Tok Sauce
- Vegetarian Mushroom Stroganoff Spaghetti Without Sour Cream
- 10-min Easy Garlicky Enoki Mushroom Recipe
