Wild Mushroom Couscous Recipe
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...
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Pudding basin
- Kitchen shears
- Skillet
- Saucepan
- Stove
- Microwave
- Whisk
- Fork
- Spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Plastic wrap
- Serving platter
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 shallots
- 2 cloves garlic
- 2 tablespoons thyme leaves
- 6 king mushrooms
- 6 slippery jack mushrooms
- 2 tablespoons dry sherry
- 1 1/2 ounces dried porcini mushrooms
- 7 ounces good quality chicken stock
- 2 tablespoons verjuice
- juice of 1/2 lemon
- sea salt
- freshly ground black pepper
- 1/2 teaspoon Turkish chili flakes
- 2 ounces unsalted butter
- thin slices of yellow baby beetroot garnish (optional)
- 2 tablespoons extra virgin olive oil
- 14 ounces couscous
- 12 ounces water
- 2 small tomatoes
- 3 tablespoons finely snipped chives
- butter
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