This recipe champions pine mushrooms, adding freshness with a mountain of herbs, sweetness from caramelised onion, and texture from nutty pearl couscous. The dish is cooked by toasting couscous and simmering it in broth, while mushrooms, onion, and herbs are caramelised with butter and honey. The components are combined with lemon, goat's feta, and more herbs, then served garnished with crisp fried sage leaves.
This recipe is from THE COOK UP with @adamliaw on @sbsfood
Ingredients 16
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Method 5
In a pot, heat 2 tbsp and toast the to release flavour. Add the , bring to a boil, and then reduce to a simmer. Cover and cook for about 10 minutes. Remove from heat and fluff with a fork.
In a separate saucepan, heat 2 tbsp and the until melted. Add the thinly sliced , , and half of the chopped and . Cook until the onion is translucent, then add the cleaned and sliced . Continue to cook and stir until the onion is caramelised and the mushrooms begin to brown. Add the and stir to combine.
Combine the with the mushroom mixture and stir through the lemon juice, lemon zest, crumbled , remaining chopped , , and (reserve for garnish), and season with and .
Shallow fry the picked leaves in a little until crisp. Drain on paper towel.
To serve, divide the between bowls, drizzle with extra if desired, and garnish with the crisp leaves.
Chasseur Australia's tips
The mushroom mix comprises Swiss browns, oyster and button mushrooms.
