Shopping Cart

Your cart is empty

Explore our products


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

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine.