April 19, 2016
1Heat a deep saucepan over medium heat. Add oil, onion and garlic and sauté until golden. Add the Swiss brown and oyster mushrooms and cook 4-5 minutes until softened. Add the enoki mushrooms and cook for a further 1 minute. Season to taste add the parsley and transfer into a bowl.
2Using the same pan, pour in the chicken stock and bring to the boil. Stir in the couscous and simmer for 8-10 minutes until couscous is tender. Strain the couscous and add to the mushroom mixture.Taste and season.
3Spoon onto warm plates and serve with pan seared snapper, lemon and toasted bread.
Crow’s Nest, NSW