Recipe courtesy of Amy Blauberg and Eric Blauberg

Mushroom Couscous

  • Level: Easy
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Ingredients

2 tablespoons vegetable oil

5 ounces shiitake mushrooms

3 tablespoons shallots, minced

Salt and fresh ground pepper, to taste

1 box couscous

1/4 pound sweet butter, cut into small cubes

3/4 quart mushroom stock or chicken (double strength)

1 cup tomato concasse

8 tablespoons mixed herbs (chive, parsley, and dill)

Lime juice, to taste

3 tablespoons butter

Directions

  1. In a saute pan, add oil, heat until the oil starts to lightly smoke. Add the mushrooms, stir until golden brown. Add the shallots, season to taste with salt and pepper. Reserve and let cool. Place the couscous into a mixing bowl, add the butter and knead the butter into the pasta. Add the sauteed mushrooms and stir. Place the stock into a saucepan and bring to a boil, pour the boiling stock over the couscous and cover with plastic film; this method will steam the pasta without overcooking it. Let sit for 15 minutes. Add tomato concasse, chive, parsely, dill, lime juice and butter. Stir and serve warm.
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