Portobello mushroom with olives and cauliflower cous cous

recipes-olives from spain
INGREDIENTS
    CAULIFLOWER COUSCOUS
  • 200 g Cauliflower florets
  • 10 pcs Green OLIVES FROM SPAIN
  • 2 tbsp Raisins soaked in warm water for 10 mins
  • 2 tbsp Pine nuts

    • CREAMY MUSHROOMS
  • 150 g Assorted wild mushrooms, cleaned
  • 2 Large Portobello mushrooms, wiped clean
  • 100 ml Thick cream
  • 75 g Butter
  • 1 tbsp Chopped fresh rosemary
  • 1 tbsp Red wine vinegar
  • 2 tsp Soy sauce
  • 2 tbsp Chopped fresh parsley
Preparation time:
30 minutes
Serves:
3-4 portions
Level of difficulty:
Medium
PREPARATION
  • 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 colour. 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!