Creamy Coriander Mushrooms

To store leftover creamy coriander mushrooms, let them cool to room temperature, then transfer them to an airtight container. They can be refrigerated for up to 3 days. When reheating, add a splash of milk or cream to restore the creamy texture.

Yes, you can easily make creamy coriander mushrooms vegan by substituting the cream and milk with coconut cream or a plant-based milk like almond or soy milk. Additionally, ensure that the oil used is vegan-friendly.

Creamy coriander mushrooms pair wonderfully with steamed rice, quinoa, or even crusty bread. For a complete meal, consider serving them alongside a fresh salad or grilled vegetables.

While the recipe calls for any mushrooms, cremini or button mushrooms are ideal for creamy coriander mushrooms due to their rich flavor and texture. You can also experiment with shiitake or portobello mushrooms for a different taste.

To adjust the spice level in creamy coriander mushrooms, you can reduce the number of green chillies or omit them entirely for a milder dish. Alternatively, add more chillies or a pinch of red pepper flakes for extra heat.