Why we should all make room for mushrooms
Ingredients
300g shiitake mushrooms
1 bulb garlic
1 white onion
1 lemon
1 small bunch parsley
1 small packet of pearl couscous 1 vegetable stock cube (use fresh if available)
100ml sour cream
Method
Cut the mushrooms into thickish slices. Peel and thinly slice three garlic cloves. Peel and finely chop the onion. Make 450ml of hot stock.
Tip 250g of couscous into a large bowl. Pour 300ml of hot stock over the couscous, stir briefly and cover with cling film. Leave to stand for five minutes, then stir again and set aside for later. Heat a couple of tablespoons of olive oil in a large saucepan over a medium heat. Add the onion and garlic, season with salt and cook for four to six minutes, until softened but not coloured. Increase the heat and add mushrooms, spreading them out in an even layer. Allow to roast for three to four minutes without disturbing, then turn the mushrooms over to cook the other side – they should be golden brown. Add a splash of white vinegar (optional) and leave to bubble away.
Pour over the remaining stock and bring to the boil briefly, before reducing the heat to a brisk simmer. Let it simmer for 10 minutes, then pour in the sour cream. Warm the sauce through and remove from the heat. Season to taste with lemon juice, salt and black pepper before adding the chopped parsley, reserving a small handful for garnish.
Fluff the couscous up with a fork. Divide the couscous between two bowls and spoon over the mushrooms and sauce. Scatter over the remaining parsley leaves and serve.