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- Makes about 20 mushroom scallops + 6 cups couscous mixture
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This woodsy-looking dish is almost too pretty to eat, but you won’t be able to resist its rich flavors. Meaty king oyster mushroom “scallops” drip with garlicky flavor and pair well with the subtle nuttiness of whole wheat pearled couscous (or other grain), while crisp-tender snap peas add a fresh crunch. The Spanish-Style Olive-Herb Sauce comes together in 15 minutes and is well worth your time, with fresh parsley and oregano delivering grassy herbal notes and green olives adding a briny, tangy flavor. For a fancy garnish, reserve some snap peas, remove them from their shells, and sprinkle them over the top.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 lb. large king oyster mushrooms
- 3½ cups low-sodium vegetable broth
- ¼ teaspoon granulated garlic
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups dry whole wheat pearled couscous
- 2 cups sugar snap peas, trimmed
- 1 recipe Spanish-Style Olive-Herb Sauce
- ½ cup pitted green olives, such as Manzanilla, coarsely chopped
- 1 tablespoon capers, drained (optional)
Instructions
- Cut tops off mushrooms. Cut mushroom tops horizontally into about 20 thick slices for “scallops.” Cut stems into 1- to 1½-inch-thick slices. In a large saucepan bring broth to boiling. Remove from heat. Add mushroom stems. Cover and let stand 20 minutes to soften, turning mushroom stems halfway through if they are not fully submerged.
- Preheat broiler. Line a large baking sheet with foil. Using a slotted spoon, transfer mushroom stems to paper towels; reserve broth in saucepan. Pat stems dry with additional paper towels. Arrange mushroom stems and sliced mushroom tops on the prepared baking sheet. Sprinkle mushrooms with garlic, salt, and pepper. Broil 4 to 5 inches from heat 14 to 16 minutes or until golden brown, turning pieces halfway through broiling.
- Meanwhile, add couscous to reserved broth. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until couscous is tender. Drain any remaining liquid.
- Heat a large skillet over medium. Add peas. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.
- Divide couscous among four plates. Top with mushroom scallops, sliced mushroom stems, and peas. Spoon Spanish-Style Olive-Herb Sauce over all. Top with olives and capers (if using).
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