Wild mushroom couscous

Wild mushroom couscous

New Middle Eastern Food
Mark Roper

Wild mushroom braise


Quantity Ingredient
3 tablespoons extra-virgin olive oil
2 shallots, sliced finely
2 garlic cloves, finely chopped
2 tablespoons thyme leaves
6 king mushrooms, cut into quarters
6 slippery jack mushrooms, cut thickly
2 tablespoons dry sherry
40g dried porcini mushrooms, soaked in cold water
200ml good quality chicken stock or vegetable stock
2 tablespoons verjuice
1/2 lemon, juiced
sea salt and freshly ground black pepper
1/2 teaspoon turkish chilli flakes
60g unsalted butter, cut into pieces
thin slices yellow baby beetroot, to garnish (optional)
2 tablespoons extra-virgin olive oil
350ml water
400g couscous
2 small tomatoes, skinned, seeded and diced small
3 tablespoons finely snipped chives


  1. Heat the oil in a large frying pan. Add the shallots, garlic and thyme leaves and sauté gently for 2 minutes, or until translucent. Add the king and slippery jack mushrooms and sauté until lightly coloured. Add the sherry and bubble vigorously for a few minutes, stirring gently.
  2. Strain the porcini mushrooms, reserving 2 tablespoons of the soaking liquid. Add both mushrooms and liquid to the pan. Cook for 2 minutes then add the stock. Increase the heat and cook until the liquid has reduced by half. Stir in the verjuice and lemon and season with salt, pepper and chilli flakes. Add the butter, a little at a time, whisking continuously until it is all incorporated and the sauce is thick and shiny.
  3. Meanwhile, prepare the couscous following the method for Quick buttered couscous. Once you have broken up any small lumps, stir in the diced tomatoes and chives. Dot with butter, cover with plastic wrap and microwave on medium for 3 minutes. Stir briefly, then tip into a buttered pudding basin and press in firmly.
  4. To serve, unmould the couscous onto a platter and spoon the wild mushroom braise around. Garnish with baby yellow beetroot slices, if you like.

Wild mushroom couscous with fiore di latte

  • Combine the prepared couscous and wild mushroom braise then tip into an ovenproof dish. Grate 150 g fiore di latte cheese (or mozzarella) over the top, drizzle with 1 tablespoon extra-virgin olive oil and bake in an oven preheated to 200ºC for 10 minutes, or until the cheese has melted. Sprinkle with sweet paprika.
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