Sautéed Mushrooms with Pumpkin Humous and Wild Mushroom Couscous
Sautéed Mushrooms with Pumpkin Humous and Wild Mushroom Couscous A delicious sharing plate full of autumn flavour.
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Cooking tools:
- Roasting pan
- Oven
- Food processor
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Can opener
- Colander
- Measuring spoon
- Saucepan
- Kitchen scale
- Spatula
- Serving bowl
- Serving platter
Ingredients
- 2 tbsp olive oil
- 25g butter
- 200g mushrooms (oyster mushrooms work well), sliced
- 1 x packet Ainsley Harriott Wild Mushroom Couscous
- 1 tbsp chopped fresh parsley, to serve
- 500g pumpkin or squash, peeled, deseeded and chopped
- 1 ½ tbsp olive oil
- 2 garlic cloves, peeled
- juice of ½ lemon
- 1 tbsp tahini paste
- 400g can chickpeas, drained
- salt
- pepper
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