creamy caramelized onion couscous with roasted mushrooms, crispy herbs and parm
Is there anything more comforting in the winter than a bowl of savory pasta and a beautiful bottle of wine to pair it with? Highly unlikely. This pearl cous-cous and mushroom dish is cooked in the style of a risotto to really send those rich and creamy vibes, which is the perfect match for The Puzzle, by Newton Vineyard.
Serves 2 as a main course
Ingredients:
~ 5 Tablespoons Extra Virgin Olive Oil (EVOO)
1 yellow onion, thinly julienned
Salt
1 cup Pearl/Israeli CousCous
1 quart Beef (or vegetable) Stock, warmed
2 sprigs of Rosemary
12 leaves of Sage
½ lb Maitake Mushrooms
½ cup heavy cream
½ cup grated Parmesan Cheese
Method
Preheat the oven to 350°F. Bring 3 tablespoons of EVOO to high heat in a large pan. Add the onions and continue cooking on high heat, stirring every 20-30 seconds, until they begin to pick up heavy caramelization. Season with salt and turn heat down to low, continuing to stir and cook the onions for an additional 6-8 minutes, or until well caramelized. Add the pearl couscous to the pan to toast the grains for 2-3 minutes, stirring to prevent any burning or coloration of the grain. Slowly ladle in the warm stock, about ¼ cup at a time, and stir to incorporate. Continue this process on a low heat until grains are softened and all the stock has been incorporated.
Meanwhile, prepare the crispy herbs. Strip the leaves from the rosemary stems and toss together with the sage leaves, a small drizzle of EVOO and a pinch of salt. Spread the herbs evenly across a parchment lined baking sheet and bake at 350° until crispy. Remove from the oven once crisped and transfer the herbs to a paper towel lined plate and set aside.
While the herbs are in the oven and the risotto is cooking, prepare the mushrooms. Break the maitake mushrooms up into bite-size pieces and sauté on a high heat in 2 tablespoons EVOO until heavily caramelized, tender and delicious. Season with salt and set aside.
To finish the risotto, stir in the heavy cream and most of the parmesan cheese. Allow the cream and cheese to incorporate while cooking, stirring frequently. The finished product should be creamy, thick and homogenous. To serve, spoon the risotto onto a serving dish followed by the mushrooms. Using your hands, crunch the crispy herbs over the top, then finish with a final sprinkling of the rest of the parmesan cheese.
