Wild Mushroom Couscous Recipe

Name: Wild Mushroom Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 shallots, sliced finely; 2 cloves garlic, finely chopped; 2 tablespoons thyme leaves; 6 king mushrooms, cut into quarters; 6 slippery jack mushrooms, cut thickly; 2 tablespoons dry sherry; 1 1/2 ounces dried porcini mushrooms, soaked in cold water; 7 ounces good quality chicken stock; 2 tablespoons verjuice; juice of 1/2 lemon; sea salt and freshly ground black pepper; 3 tablespoons extra virgin olive oil; 1/2 teaspoon Turkish chili flakes; 2 ounces unsalted butter, cut into pieces; thin slices of yellow baby beetroot garnish (optional); 2 tablespoons extra virgin olive oil; 14 ounces couscous; 12 ounces water; 2 small tomatoes, skinned, seeded and diced small; 3 tablespoons finely snipped chives; butter

Servings: persons

3 tablespoons extra virgin olive oil
2 shallots, sliced finely
2 cloves garlic, finely chopped
2 tablespoons thyme leaves
6 king mushrooms, cut into quarters
6 slippery jack mushrooms, cut thickly
2 tablespoons dry sherry
1 1/2 ounces dried porcini mushrooms, soaked in cold water
7 ounces good quality chicken stock
2 tablespoons verjuice
juice of 1/2 lemon
sea salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1/2 teaspoon Turkish chili flakes
2 ounces unsalted butter, cut into pieces
thin slices of yellow baby beetroot garnish (optional)
2 tablespoons extra virgin olive oil
14 ounces couscous
12 ounces water
2 small tomatoes, skinned, seeded and diced small
3 tablespoons finely snipped chives
butter

1
Heat the oil in a large frying pan.
2
Add the shallots, garlic and thyme leaves and saute gently for 2 minutes, or until translucent.
3
Add the king and slippery jack mushrooms and saute until lightly colored.
4
Add the sherry and bubble vigorously for a few minutes, stirring gently.
5
Strain the porcini mushrooms, reserving 2 tablespoons of the soaking liquid.
6
Add both mushrooms and liquid to the pan.
7
Cook for 2 minutes then add the stock.
8
Increase the heat and cook until the liquid has reduced by half.
9
Stir in the verjuice and lemon and season with salt, pepper and chili flakes.
10
Add the butter, a little at a time, whisking continuously until it is all incorporated and the sauce is thick and shiny.
11
Meanwhile, prepare the couscous following the method on the box, add an ounce of butter (2 tablespoons), stir in with a fork, allow to cool to room temperature and transfer to a microwave-safe bowl.
12
Stir in the diced tomatoes and chives.
13
Dot with the rest of the butter, cover with plastic wrap and microwave on medium for 3 minutes.
14
Stir briefly, then tip into a buttered pudding basin and press in firmly.
15
To serve, unmold the couscous onto a platter and spoon the wild mushroom braise around.
16
Garnish with baby yellow beetroot slices, if you like.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 shallots, sliced finely, 2 cloves garlic, finely chopped, 2 tablespoons thyme leaves, and more.

Yes, Wild Mushroom Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Couscous

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