Creamy mushrooms with pearl couscous
Main course
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This creamy mushroom and pearl couscous dish is a comforting delight, perfect for autumn evenings. I love its simplicity and rich taste. Israeli couscous, with its unique texture, goes wonderfully with the creamy mushroom sauce. It's a tasty and nourishing vegetarian dish, ideal for a dinner with family or friends. The preparation is quick and easy, making it a perfect choice for weeknights. Feel free to add a pinch of fresh parsley for a touch of freshness!
Ingredients (11 ingredients)
-
to taste Curry
-
to taste Bouillon powder
-
to taste Salt
-
to taste Pepper
-
to taste Sweet paprika
-
5 cl Oil
-
500 g Paris mushrooms
-
20 cl Fresh cream
-
12 g Flour
-
1 piece Large onion
-
250 g Israeli couscous
Preparation (6 steps)
Golden pearl couscous
Pour 5 cl of oil into the Thermomix bowl. Add 250g of Israeli couscous and brown, stirring gently. Transfer the couscous to a pan.
Cooking the couscous
Add 1 liter of water to the pan with the golden couscous. Salt, add curry and cook for 10 min. Turn off the heat, put the lid on and let it swell.
Preparation of mushrooms and onion
Wash the mushrooms and cut them into slices. Cut the onion into pieces. Put 5 cl of oil and the onion in the Thermomix bowl and cook 3 Min./120°C/Stufe 1.
Cooking the mushrooms
Add 500g of Paris mushrooms cut into slices in the Thermomix bowl. Add 30 cl of hot water, sweet paprika, knorr powder, salt and pepper. Cook 10 Min./100°C/Stufe 1.
Sauce preparation
In a bowl, mix 20 cl of fresh cream with 12g of flour and 5 cl of water. Pour the mixture over the mushrooms in the Thermomix bowl.
Finalization and service
Mix gently 3 Min./90°C/Stufe 1. Serve hot with Israeli couscous.
Finished cooking? Great! 🎉
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Created by
Marine Garcia
1
Rezept
0
Kochbücher
Tags
Allergens
- Gluten
- Milk
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