Chanterelle, Fruit & Nut Cous-Cous
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Description
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Inspired by the apricot-y flavor of chanterelles, twisted up with traditional Middle Eastern flavors.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 12 oz. Israeli cous-cous
- 1 C. vegetable stock
- 2 C. water
- zest & juice of 1 orange
- 2 bay leaves
- 1 t. salt
- 1/2 t. cinnamon
- 1/4 t. fresh ground pepper
- 1 lb. chanterelle, minced
- 1 small sweet onion, minced
- 4 oz. dried apricot, minced
- 4 oz. golden raisin, minced
- 4 oz. toasted almond slivers
- 2 T. butter or neutral oil
Methods/steps
- Heat a large saute pan over medium heat. Add butter & onion, saute until translucent but not browning, Add chanterelles, saute until liquid starts to release. Add apricots & raisins, saute until liquid is absorbed.
- Meanwhile, add stock, water, orange juice, bay, cinnamon, salt & pepper to a large pot. Bring to a boil, reduce & simmer for 10 minutes, skimming any froth. Add the cous-cous, bring back to a simmer, and cook for 10 minutes until liquid is absorbed. Reduce heat as needed to prevent splattering and stir frequently, more towards the end.
- Add sauteed chanterelles, orange zest and the almonds to the cous-cous, fold gently to combine. Serve warm, or frequently stir gently until cool & refrigerate.
Additional Tips
The nutty/fruity flavor of blewits also work here.