Paula from bell’alimento highlights that mushrooms can become the centerpiece of a meal with the help of a few pantry staples.
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2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces mushrooms – quartered
½ onion – minced
1 clove garlic – minced
one 1/2 cups water
3/4 teaspoon salt
1 cup Israeli couscous
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat leaf Italian parsley
In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
Add herbs, stir together with fork. Serve immediately.
Can substitute chicken broth for water for additional flavor.
Use a mixture of fresh mushrooms for bolder mushroom flavor.