Photo: Mark Roper
This flavorful, buttery couscous is a great way to break out of a rice or mashed potato rut. With three kinds of umami-packed fungi and a smattering of fresh herbs, this mushroom couscous recipe makes an ideal side dish for a holiday or special occasion spread where a ho-hum accompaniment just won’t cut it.
Ingredients
Wild mushroom braise
- 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)
Couscous
- 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
Directions
- Heat the oil in a large frying pan. Add the shallots, garlic and thyme leaves and sauté gently for 2 minutes, or until translucent.
- Add the king and slippery jack mushrooms and sauté until lightly colored.
- Add the sherry and bubble vigorously for a few minutes, stirring gently.
- Strain the porcini mushrooms, reserving 2 tablespoons of the soaking liquid. Add both mushrooms and liquid to the pan. Cook for 2 minutes then add the stock.
- Increase the heat and cook until the liquid has reduced by half. Stir in the verjuice and lemon and season with salt, pepper and chili flakes. Add the butter, a little at a time, whisking continuously until it is all incorporated and the sauce is thick and shiny.
- 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. Stir in the diced tomatoes and chives. Dot with the rest of the butter, cover with plastic wrap and microwave on medium for 3 minutes.
- Stir briefly, then tip into a buttered pudding basin and press in firmly. To serve, unmold the couscous onto a platter and spoon the wild mushroom braise around. Garnish with baby yellow beetroot slices, if you like.
Try out these recipes with mushrooms on Food Republic:
