PORTOBELLO MUSHROOMS WITH OLIVE & CAULIFLOWER COUS COUS

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PORTOBELLO MUSHROOMS WITH OLIVE & CAULIFLOWER COUS COUS
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m

Ingredients

Cauliflower couscous

Cauliflower florets

Green Olives from Spain

Raisins soaked in warm water for 10 mins

Pine nuts

Creamy mushrooms

Large Portobello mushrooms wiped clean

Butter

Assorted wild mushrooms cleaned

Chopped fresh rosemary

Thick cream

Red wine vinegar

Soy sauce

Chopped fresh parsley

Instructions

  • For the couscous put the cauliflower in a mixer and pulse until it is very finely minced. Tip it into a sieve and steam it for 5 minutes, or until tender.
  • Transfer the cauliflower to a large bowl and mix in the olives, raisins and pine nuts. Season to taste with salt and pepper.
  • Preheat the grill to 200C. To make the creamy mushrooms, grill the Portobello mushrooms with some olive oil and butter. Cool them down and slice.
  • In a frying pan, add butter and heat until it turns brown color. Add the mushrooms and rosemary and cook until the mushrooms are tender.
  • Add the Portobello mushrooms and cream. Simmer until the cream is reduced and thickened, then take it off heat and stir in the vinegar and soy sauce.
  • Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley.
  • Serve them together!
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PORTOBELLO MUSHROOMS WITH OLIVE & CAULIFLOWER COUS COUS
PORTOBELLO MUSHROOMS WITH OLIVE & CAULIFLOWER COUS COUS
Servings
3-4 people
Ingredients
Cauliflower couscous
  • 200 g Cauliflower florets
  • 10 pcs Green olives chopped
  • 2 tbspn Raisins soaked in warm water for 10 mins
  • 2 tbspn Pine nuts
Creamy mushrooms
  • 2 wiped clean large Portobello mushrooms
  • 75 g Butter
  • 150 g cleaned Assorted wild mushrooms
  • 1 tbspn Chopped fresh rosemary
  • 100 ml Thick cream
  • 1 tbspn Red wine vinegar
  • 2 tsp Soy sauce
  • 2 tbspn Chopped fresh parsley
Servings
3-4 people
Ingredients
Cauliflower couscous
  • 200 g Cauliflower florets
  • 10 pcs Green olives chopped
  • 2 tbspn Raisins soaked in warm water for 10 mins
  • 2 tbspn Pine nuts
Creamy mushrooms
  • 2 wiped clean large Portobello mushrooms
  • 75 g Butter
  • 150 g cleaned Assorted wild mushrooms
  • 1 tbspn Chopped fresh rosemary
  • 100 ml Thick cream
  • 1 tbspn Red wine vinegar
  • 2 tsp Soy sauce
  • 2 tbspn Chopped fresh parsley
PORTOBELLO MUSHROOMS WITH OLIVE & CAULIFLOWER COUS COUS
Instructions
  1. For the couscous put the cauliflower in a mixer and pulse until it is very finely minced. Tip it into a sieve and steam it for 5 minutes, or until tender.
  2. Transfer the cauliflower to a large bowl and mix in the olives, raisins and pine nuts. Season to taste with salt and pepper.
  3. Preheat the grill to 200C. To make the creamy mushrooms, grill the Portobello mushrooms with some olive oil and butter. Cool them down and slice.
  4. In a frying pan, add butter and heat until it turns brown color. Add the mushrooms and rosemary and cook until the mushrooms are tender.
  5. Add the Portobello mushrooms and cream. Simmer until the cream is reduced and thickened, then take it off heat and stir in the vinegar and soy sauce.
  6. Simmer further until the cream just coats the mushrooms. Sprinkle in some of the chopped parsley.
  7. Serve them together!
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