Chanterelle, Fruit & Nut Cous-Cous
Average user rating 
/ 4
1 Users Voted
Description
/ 4
1 Users Voted
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.
Reviews
Review by CBarber ,
Monday, 17 October 2011
All of my guests loved this dish and so did I. Unfortunately the chanterelles did little to improve the flavour of this dish. The apricots,orange,raisins and toasted almonds overpowered the delicate flavour of the chanterelles. I would make this dish again but I would save my precious chantrelles for a dish that shows off their flavour better.
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