PORTOBELLO MUSHROOMS WITH OLIVE & CAULIFLOWER COUS COUS
Green olives chopped
Raisins soaked in warm water for 10 mins
large Portobello mushrooms
Assorted wild mushrooms
Chopped fresh rosemary
Red wine vinegar
Chopped fresh parsley
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!