Wild mushroom couscous with fiore di latte

Wild mushroom couscous with fiore di latte

By
From
Moorish
Serves
4
Photographer
Mark Roper

Wild mushrooms such as cèpes (or porcini) have an intensely dark earthiness about them. Steaming the couscous with the soaking liquor, as we do here, impregnates the couscous with the very essence of mushroom.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
250ml water
500g couscous
1/2 teaspoon salt
100g dried cèpes
2 ripe tomatoes, skinned, seeded and diced
150g fiore di latte
1 tablespoon extra virgin olive oil
a dusting sweet paprika

Method

  1. Sprinkle the oil and water onto the couscous and rub it between your fingers for a few minutes until all the grains are coated. Leave it to sit for 20 minutes so the grains start to absorb the moisture and swell. Then take a fork and work through the couscous to break down any lumps.
  2. Soak the mushrooms in twice their volume of cold water for about 10 minutes.
  3. Tip the couscous into a steamer lined with a tea-towel, and seal around the sides with cling film. Steam for 20–30 minutes over rapidly boiling water, uncovered, until the couscous grains soften and become fluffy. Remove from the heat and tip into a heatproof serving bowl. Gently rub the grains between your fingers until they run smoothly, then season with salt.
  4. Strain the soaking liquid from the mushrooms and pour it into the bottom of the steamer. Return the couscous to the steamer, add the mushrooms and tomatoes, and steam for a further 20 minutes.
  5. Turn the grill to its highest temperature. Grate the cheese over the couscous, sprinkle with olive oil and pop the dish under the grill until the cheese melts. Serve sprinkled with a little paprika.
Tags:
Malouf
Greg
Lucy
Moorish
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