MUSHROOM FRICASEE WITH COUSCOUS

MUSHROOM FRICASEE WITH COUSCOUS

This recipe comes from the back of a pack of Valley Gold, Couscous with Wild Mushroom and Garlic

Serves 2

1 x 110g pack of Wild Mushroom and Garlic Couscous

grated rind and juice of 1 lemon

salt and pepper

75g/3oz margarine or butter

225-275g/8-10oz flat or cupped mushrooms, sliced

10ml/2tsp plain flour

150ml/¼pt milk

10ml/2tsp Dijon mustard

25g/1oz pine nuts

Make up the couscous as directed on the pack, adding the lemon rind at the start of cooking.

Heat 50g/2oz margarine or butter in a frying pan and add the mushrooms.  Fry quickly until just beginning to soften.

Stir in the flour and milk and bring to the boil.  Cook for 1-2 minutes, adding a little more milk if it's too thick.  Remove from the heat and stir in the mustard and 10ml/2tsp lemon juice.  Taste and adjust the seasoning.

Meanwhile, heat the remaining margarine /butter in a separate pan.  add the pine nuts and couscous and cook over a high heat, stirring occasionally until pipinghot.  season and serve with the mushrooms.

Note: A 110g pack of couscous will make approx 315g cooked product.