Wild Forest Mushroom Couscous Recipes

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MUSHROOM COUSCOUS



Mushroom Couscous image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

WILD MUSHROOM COUSCOUS



Wild Mushroom Couscous image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, minced
3/4 pound portobello or white mushrooms, trimmed, wiped clean and sliced
Salt and freshly ground black pepper, to taste
1 Italian sweet turkey sausage, sliced
5 cups water
2 chicken bouillon cubes
1 teaspoon herbes de Provence
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon lemon pepper
1 2/3 cups couscous
3 tablespoons snipped fresh dill
Extra virgin olive oil, for drizzling as garnish
Freshly grated Parmesan to taste, as garnish

Steps:

  • In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more. Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender. Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.

AUBERGINE AND MUSHROOM COUSCOUS



Aubergine and Mushroom Couscous image

This is another example of something I came up with while rummaging through my cupboard. The reason I am using the term aubergine rather than "eggplant" is because I came up with this recipe while in France. This is wonderful as a side dish to grilled meats such as lamb, steak or chicken.

Provided by dk683

Categories     Southwest Asia (middle East)

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 11

1 medium aubergine, cut into small dice
4 medium cremini mushrooms, cut into small dice
120 g couscous
1/4 cup golden raisin
1 teaspoon salt, divided
1 teaspoon curry powder, divided
1 teaspoon fresh ground black pepper, divided
1/2 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1 teaspoon butter
boiling water

Steps:

  • In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
  • In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
  • In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
  • Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
  • NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
  • Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.

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