Wild Mushroom Couscous
- 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)
- 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
- Produce
- Baby beetroot garnish, yellow (1 thin slices)
- Chives (3 tablespoons)
- Garlic (2 cloves)
- King mushrooms, cut into quarters (6)
- Lemon, juice of (1/2)
- Porcini mushrooms, dried (1 1/2 ounces)
- Shallots (2)
- Slippery jack mushrooms (6)
- Thyme, leaves (2 tablespoons)
- Tomatoes, small (2)
- Turkish chili flakes (1/2 teaspoon)
- Canned Goods
- Chicken stock, good quality (7 ounces)
- Cooking & Baking
- Olive oil, extra virgin (8 tablespoons)
- Sea salt and freshly ground black pepper (1)
- Pasta & Grains
- Couscous (14 ounces)
- Drinks
- Water (12 ounces)
- Dairy
- Butter, unsalted (2 ounces)
- Butter (1)
- Beer, Wine & Liquor
- Sherry, dry (2 tablespoons)
- Other
- 2 tablespoons verjuice
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published November 15, 2012 (3 months ago).
43 people saved this recipe.
