Mixed Mushrooms with Pearl Couscous

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

2 tbs olive oil
1 red onion, finely chopped
2 garlic cloves, chopped
10 Swiss brown mushrooms, sliced
125g oyster mushrooms, each torn into three pieces
100g enoki mushrooms, trimmed
1/4 cup flat-leaf parsley, chopped
200g pearl couscous
1 litre chicken stock
Pan-seared snapper fillet, lemon wedges and toasted bread, to serve

Method

1

Heat a deep saucepan over medium heat. Add oil, onion and garlic and sauté until golden. Add the Swiss brown and oyster mushrooms and cook 4-5 minutes until softened. Add the enoki mushrooms and cook for a further 1 minute. Season to taste add the parsley and transfer into a bowl.

2

Using the same pan, pour in the chicken stock and bring to the boil. Stir in the couscous and simmer for 8-10 minutes until couscous is tender. Strain the couscous and add to the mushroom mixture.Taste and season.

3

Spoon onto warm plates and serve with pan seared snapper, lemon and toasted bread.

Ingredients

 2 tbs olive oil
 1 red onion, finely chopped
 2 garlic cloves, chopped
 10 Swiss brown mushrooms, sliced
 125g oyster mushrooms, each torn into three pieces
 100g enoki mushrooms, trimmed
 1/4 cup flat-leaf parsley, chopped
 200g pearl couscous
 1 litre chicken stock
 Pan-seared snapper fillet, lemon wedges and toasted bread, to serve

Directions

1

Heat a deep saucepan over medium heat. Add oil, onion and garlic and sauté until golden. Add the Swiss brown and oyster mushrooms and cook 4-5 minutes until softened. Add the enoki mushrooms and cook for a further 1 minute. Season to taste add the parsley and transfer into a bowl.

2

Using the same pan, pour in the chicken stock and bring to the boil. Stir in the couscous and simmer for 8-10 minutes until couscous is tender. Strain the couscous and add to the mushroom mixture.Taste and season.

3

Spoon onto warm plates and serve with pan seared snapper, lemon and toasted bread.

Mixed Mushrooms with Pearl Couscous

Tags:

 Side dish

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