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Plant-based Chef Kelly Mason has created a savory dish to add to your personal cookbook! With Queen Healer mushroom Reishi-infused wild rice, mixed with savory parsley lemon truffle brazil nut cream, this is a seriously flavorful dish you will want to make and share with loved ones. Check out this recipe below!

This dish doesn't take any flavour away from but continues to celebrate the main ingredient 'The Mushroom.' I used the water used to soak the dried mushrooms to further infuse the Reishi wild rice...

I absolutely adore wild rice - it has a really nice chewy texture and is full of plant based protein, it has even less calories than brown rice, it's completely GF and packed with antioxidants, it's a delicious alternative to white rice. The brazil nut lemon and parsley truffle cream adds a freshness to the more earthy tones in this main dish for perfect balance."

Reishi Infused Wild Rice with Shitake & Porcini Parsley, Lemon Brazil Nut Cream

Serve Est. 1 - 2
Dish Type. Main
Vegan. GF

Reishi Infused Wild Rice


1/2 cup organic wild rice

1/2 cup dried shitake & porcini mushrooms

1 tbsp. Reishi mushroom powder

1 tbsp. coconut oil

1 tbsp. GF Soy sauce / tamari

1 tbsp. Maple syrup

1 tsp. lemon juice

Pinch sea salt 



Soak the dried mushrooms for 2 minutes in cold water, drain the water and keep to the side.

Cook the wild rice for around 45 minutes using the soaked mushroom water and 1 1/2 cups boiling water. Bring the rice to a boil and then simmer until chewy.

When the rice is cooked place off to the side and allow to cool for a few minutes before stirring in the Reishi powder.

Heat a wok, add coconut oil and allow it to melt. Once hot add mushrooms and stir fry for a few minutes then add maple. Slightly caramelize then remove from heat and add tamari/soy sauce.

Add the lemon juice and then gently fold in the infused rice to the mushrooms.  

Parsley, Lemon & Truffle Brazil Nut Cream


1/4 cup brazil nuts (Soaked for 8 hours)

1/4 cup filtered water

1/2 tsp. truffle oil

1 tsp. olive oil

1/4 cup chopped fresh parsley

Zest 1 lemon

Juice 1 lemon

Pinch Sea salt

1/2 tsp. crushed black pepper



Take all the ingredients and blend until smooth.

Add salt and pepper to taste and store in a glass airtight container until ready to serve.
Can store in the fridge for 3-5 days.


1/2 cup pea shoots

1 tbsp. chopped brazil nuts

Fresh parsley

Salt & pepper to taste



Take a mold ring and place in the center of each plate and place a spoonful of the brazil nut cream in the middle.

Fill the molds with the infused mushroom rice on top of the cream base and drizzle a little more cream around the mold.

Add pea shoots onto the rice and sprinkle with chopped brazil nuts and finish with the fresh parsley.

Remove the mold, finish with a final pinch of salt and cracked black pepper and serve immediately.


Images by Kelly Mason

Kelly Mason

Plant based chef, yoga teacher and artist.  

My experience as both a chef and yoga instructor has extended worldwide working on various projects in Melbourne, Australia; Goa, India; Manchester, UK; Madeira, Portugal; and California, USA however I am now based back in the UK offering my services of Plant based culinary… 

After falling head over heels in love with the practice of Yoga back in 2014 I completed my 200 hour yoga teacher training (Wise living yoga academy, Chaig Mai, Thailand) followed closely by my 40 hour ashtanga training with David Swenson (Space at the mill, Manchester, UK) before spending time in Melbourne City teaching across a number of beautiful high-end studios however after I reached a peak in my teaching career I felt like my new insight into conscious living and more specifically in conscious cuisine had led to a further desire to create delicious plant-based cuisine.

In 2017 I moved to California and It was here that, after some research, I found the renowned Matthew Kenney Culinary school located in Venice beach, Los Angeles - It was here that I trained extensively in the fundamentals of raw and plant-based cuisine and nutrition. My thirst for knowledge, as I was still only in my late twenties, was still at its peak so Immediately after, once I qualified as a vegan chef, I traveled to Mumbai, India, to complete my advanced 900 hour yoga teacher training (The yoga institute). 

By 2018 I returned to India and began living in North Goa where I ran a coffee shop on Ashwem beach specializing in vegan superfood lattes and plant based desserts, taught daily yoga classes at a beautiful retreat space while furthering my own personal practice. I spent some of my spare moments conducted plant based culinary workshops and it was here in Goa that I began my journey into plant based recipe developments, food styling and food photography working and collaborating with a number of plant based and conscious food brands including; Mason & Co chocolate, of course Sun Potion, La Cold Press, and Hempika. 

Since arriving back to the U.K in the summer of 2020 due to the pandemic I have continued my work in conscious cuisine offering private & intimate bespoke dining experiences, training and courses in the fundamentals of plant based cuisine. I have continued to work with conscious brands on a number of recipe developments and am currently the Head Private chef at the renowned, 5* and multi award-winning retreat space Yeotown based in Devon, UK. I am the Yeotown culinary director at the new retreat space located on Madeira Island, Portugal and for their Sussex Gardens restaurant where, in early 2022 will begin leading their monthly conscious supper clubs.