Mushrooms Recipe

Mixed Mushrooms with Pearl Couscous

April 19, 2016

Mixed Mushrooms with Pearl Couscous 0 5 0


  • Prep 15 mins
  • Cook 30 mins
  • 15 mins

    30 mins

    45 mins

  • Serve 4 Servings


2 tbs olive oil

1 red onion, finely chopped

2 garlic cloves, chopped

10 Swiss brown mushrooms, sliced

125g oyster mushrooms, each torn into three pieces

100g enoki mushrooms, trimmed

1/4 cup flat-leaf parsley, chopped

200g pearl couscous

1 litre chicken stock

Pan-seared snapper fillet, lemon wedges and toasted bread, to serve


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.

Jacqui Gowan
Executive Chef
The Burlington
Crow’s Nest, NSW