Stuffed Mushroom Caps With Couscous
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Shallots||3 , chopped|
|Soy sauce||1 1⁄2 Tablespoon (such as tamari)|
|White wine||1 Cup (16 tbs)|
|Mushrooms||12 Medium, washed and stems removed (Small-capped)|
|Chicken stock/Vegetable stock /purified water||1⁄2 Cup (8 tbs)|
|Couscous||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Fresh parsley||3 Ounce, chopped (1 bunch)|
|Parmesan cheese||1⁄4 Cup (4 tbs), freshly grated|
1) Preheat oven moderate to 350°F.
2) In a baking sheet arrange the walnuts and roast for 5 minutes till light brown.
3) Transfer walnuts into a small bowl.
4) Take a large saute pan and smear with olive oil. Keep over low heat for less than 1 minute.
5) Add garlic and shallots.
6) Stir in soy sauce, wine, and mushrooms. Cook covered under simmering heat for 10 minutes.
7) With a slotted spoon shake the mushrooms to strain out the cooking liquid.
8) Transfer the drained mushrooms into a baking dish keeping the hollow side up.
9) Keep the liquid in the pan.
10) In a separate pot boil stock or water.
11) Add couscous and cook on low heat. Cook covered over simmering heat for 2 minutes.
12) Take off from heat and keep covered for another 10 minutes. The Liquid should be absorbed.
13) Add the couscous into the saute pan along with the reserved liquid.
14) Cook covered under low heat until all the liquid is absorbed.
15) Season mushroom caps with salt and pepper.
16) Add nuts, herbs, and Parmesan cheese into the cooked couscous.
17) With a tablespoon, spoon small mound of filling inside the cap of each mushroom.
18) Bake for 10 minutes until light brown on top.
19) Serve warm.