The savory mushroom flavor of this quick and easy dish makes it a great side for grilled or roasted meats. It also works as a vegetarian main dish, maybe sprinkled with crumbled goat or blue cheese.
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces fresh mushrooms, thinly sliced
1 small onion, minced
1 clove garlic, minced
1 tablespoon Essence de Champignon Gold® dissolved in 1 1/2 cups hot water
1 cup couscous
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and ground black pepper
Methods/Steps
Melt the butter in the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until they have softened, about 5 minutes. Add the onion and cook until the onion is translucent, about 5 minutes. Add the garlic and cook 1 minute more.
Add the reconstituted Essence de Champignon Gold® and bring to a boil. Remove the pan from the heat, stir in the couscous, cover the pan, and let stand until the couscous has absorbed the liquid, 5-10 minutes.
Gently stir in the herbs and season to taste with salt and pepper.
