Wednesday, December 15, 2010

Chanterelles & Israeli Couscous

Recipes often result from "what do I have in the house" - in my case, I am fortunate that I have a giant pile of chanterelles, plus kale growing in the yard and a well stocked pantry of dry ingredients.  This is a quick and easy dish that you can make up using one pot and one skillet, substituting any mushrooms you like!  This recipe can also be done fat-free since chanterelles throw off a lot of water.


INGREDIENTS:
  • 1-1.5 pounds golden chanterelles (or other mushrooms) 1/2" dice or coarsely chopped
  • 3 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 c chopped parsley
  • 1/2 c  Tuscan or Dino kale, chiffonade into thin strips
  • 1 c dry Israeli couscous
  • 2 packets Road's End Organics herb gravy
  • Veggie stock or almond milk, as needed
  • 1 tsp dried thyme 
  • 1 tsp dried lemon zest or 1 Tb fresh lemon zest (or more, to taste!)
  • Salt, black pepper, paprika - to taste
  • Olive oil  or sesame oil (optional)
  • splash of dry sherry or cheap sake for deglazing
DIRECTIONS
  1. Prepare the couscous in a separate pot with salted water or veggie stock, adding the lemon zest after liquid is about half reduced.
  2. Mix gravy packets in a measuring cup with 1 c almond milk, stock or water and put to the side.
  3. Sautee onion til soft, add garlic.  When they are transluscent - and before garlic starts to burn - add chanterelles.
  4. Reduce heat and let chanterelles release liquid.  If it gets a bit low, deglaze with sake, sherry (or stock/water/white wine).
  5. After chanterelles have gotten softer, add kale and parsley and spices. 
  6. Allow chanterelles to cook down a bit more and as the liquid reduces, mix in the couscous and gravy mix.  Thoroughly but gently toss and allow to cook down til thick.  Add more stock/almond milk/water if needed.
Serve warm - also works great at room temperature and as leftovers.  The couscous will swallow up any remaining liquid so your leftovers will have more of a sopa seca or pasta salad appearance. The lemon also gets more lemony if you used dried lemon zest.  Delicious, quick and easy!

1 comment:

Nail Salons Utah said...

ooooh! I love mushrooms. I definitely do not have any Chanterelles.

~Garret
Shellac Nails