Sometimes a slightly unusual mix of flavors can turn into a delicious dish. I think everyone has at least once followed a recipe step-by-step, and then realized that the outcome is nothing special. It happens, and it’s completely ok! By experimenting with food, we can not only understand better our taste, but also by accident discover new finger-licking food combinations. For me a discovery was how good mushrooms go together with the acidity of lemon and the earthy flavor of walnuts. Try this recipe for mushrooms with lemon and walnuts and maybe you will fall in love with this combination as well!
What you’ll need to prepare mushrooms with lemon and walnuts
To prepare this recipe as the main ingredient you will need mushrooms, obviously. I used white button mushrooms simply because they are quite easy to find also in regular food stores. In addition to white button mushrooms you’ll need walnuts, lemon juice, oil, chives and lemon pepper. If you have never used lemon pepper before, I really suggest you include it in your shopping list. Lemon pepper is a mix of dried lemon peal and black pepper. It’s a very common spice in my home country, Latvia, while in other countries you’ll probably be able to find it only in specialized shops. But even if so, trust me – it’s worth buying! Lemon pepper is perfect for vegetable dishes, sauces and dips, salads, soups etc.
How to prepare mushrooms with lemon and walnuts
The preparation process is very quick and easy. And because of that this vegan dish is the perfect side dish for every occasion: starting from an easygoing dinner at home in front of a TV and ending with a 5-course dinner menu for your most special guests. Basically, you’ll need to slice the mushrooms, cook them initially in small amount of oil and then add lemon juice, lemon pepper and walnuts. At the end you’ll add chives and cook everything for a few extra minutes until it’s ready. In less than half an hour you’ll have a delicious vegan dish!
If you’re thinking of using this recipe as a side dish, I advise you to serve it together with my vegan meatballs. But a side dish is not the only option for these mushrooms with lemon and walnuts. You can also put them in a wrap or on top of bruschettas. And you can add them to some warm salad as well. In a few words – no matter how you decide to enjoy these mushrooms with lemon and walnuts, they will be:
-
vegan
- easy to make
- low-fat
- flavorful
- refreshing
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 5 min |
| Cook Time | 15 min |
| Servings |
|
- 300 g of white button mushrooms
- 50 g of walnuts (without shell)
- 1 lemon (only the juice will be necessary)
- 1 teaspoon of lemon pepper
- 7 g of fresh chives
- oil for cooking
Ingredients
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|
- start by breaking the walnut kernels with your hands in smaller pieces (break each kernel in half, if small, or in 3 – 4 pieces, if big);
- wash and slice the white button mushrooms and cook them in a small amount of oil;
- after 3 – 5 minutes, add lemon juice, lemon pepper and walnut pieces. Cover the frying pan with a lid and, by mixing occasionally, cook for other 5 minutes. Meanwhile chop the chives;
- take off the lid, add chopped chives, mix everything and cook for other 3 – 5 minutes or until most of the liquid has evaporated.
