Thursday, October 15, 2015

Mixed Mushroom Medley Pearl Couscous...

I love mushrooms on everything! And when you combine different varieties together the earthy goodness elevates to sensational! If I`m not making a straight mushroom duxelle (butter sautéed mushrooms) as a side or to top on bread, I like tossing the mushroom mixture in a starchy side. I had a bag of pearl couscous (aka Israeli couscous) in my cupboard, and its toasted pasta-like beads offer a twist to the traditional mushroom risotto-type dish. Instead of cooking up the couscous in plain water, Herbamare`s vegetable broth cubes is all you need to add a whole lot of vegetable flavour that is organic, vegan and GMO-free, and dissolve quickly in hot water. If you have fresh herbs on hand such as thyme, basil or dill, it will boost the resulting flavours of this dish. No further seasoning is required!

Mixed Mushroom Medley Pearl Couscous
Makes 6 servings

1-1/2 cup pearl couscous (I used Dunya Harvest-- check couscous and water ratio on package cooking instructions)
2 cups water
1 cube A. Vogel Herbamare® Vegetable Broth
1 Tbsp. butter
mixed mushrooms (white, cremini, enoki, shiitake, shimeji, oyster, chanterelles-- you name it), sliced and/or torn into small pieces
1 clove garlic. minced (optional)
optional fresh herbs (thyme, dill, marjoram, basil, savoury)-- plucked or chopped 

I used a mix of white button, shimeji and oyster mushrooms.

Bring water to a boil; add 1 cube Herbamare vegetable broth to dissolve. Add couscous and follow cooking instructions on package; stir occasionally with spoon. Once cooked; set aside. In the meanwhile, heat skillet/pan on medium-high heat; add butter and when foam begins to subside, indicating that it is hot enough; add the mushrooms. Toss and shake the skillet for four to five minutes until the mushrooms begin to brown lightly. If you are using garlic and herbs, add and toss for a minute.

Stir in the cooked couscous. Toss to mix well for a minute. If it's a bit dry add a little water to moisten. If you wish, you can drizzle on some EVOO just before serving. 

Dinner is served with grilled chicken thighs, garlic butter grilled shrimps and cumin-spiked carrots with maple syrup glaze and cilantro (recipe to come).

Herbamare vegetable broth cubes are convenient to use, dissolve easily and provides a lovely depth of tasty vegetable flavours-- slightly sweet and mainly savoury as a building block base for soups, risottos and sauces. For another tasty recipe, try 30 Minute Orzo Garden Vegetable Soup.  Looking for other inspirations using these broth cubes, follow #howdoyouherbamare.

*I am occasionally compensated for products and services that I review or post about. However, the information I share is completely my opinion, unless otherwise noted. I only promote products that I feel are truly a good fit for my audience.

No comments:

Post a Comment