Braised mushroom with couscous

Braised mushroom with couscous


For 4

You will need...

  • 250 g Large flat brown mushrooms cut into thick slices
  • 45 ml Olive oil
  • 500 g Button mushrooms
  • 2 Onions, halved and cut into slices
  • 10 ml Garlic, crushed
  • 2 Red chillies, seeded and finely chopped
  • 410 g Can tomatoes, chopped
  • 125 ml Vegetable stock
  • Few sprigs fresh rosemary
  • Pinch of salt, pepper and sugar
  • 125 g Cherry tomatoes
  • Couscous to serve

Braised mushroom with couscous Method

  1. Brush mushroom slices with a little oil and cook on a preheated griddle pan for a few minutes.  Set aside.
  2. Heat 30ml oil in a large saucepan over medium heat and lightly fry button mushrooms for 2-3 minutes.  Remove from pan and set aside.
  3. Heat remaining oil in a saucepan and fry onion, garlic and chilli until onion has softened.  Add chopped tomatoes, stock, rosemary and seasoning and bring to the boil.
  4. Reduce heat and simmer, uncovered 15 to 20 minutes or until sauce reduces and thickens.
  5. Stir in cherry tomatoes and mushrooms; Simmer 2-3 minutes until warmed through.
  6. Adjust seasoning to taste. Garnish with sliced red chilli and fresh rosemary.
  7. Serve with couscous.
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