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Mushroom Couscous with Herbs

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.


  • 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


  1. 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.
  2. 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.
  3. Gently stir in the herbs and season to taste with salt and pepper.
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Classic French Stocks and Sauces