A true celebration of autumn ingredients, the mushrooms and sage in this dish give it a real depth of flavour.
Serves 4
Ingredients
15g Clearspring Shiitake Mushrooms
5g Maitake Mushrooms, optional
4tbsp Clearspring Extra Virgin Olive Oil
300g Japanese pumpkin or butternut squash, diced
3 cloves garlic, crushed
8-10 leaves sage, finely chopped
250g cous cous
1 sachet Clearspring Miso Bouillon Paste
1 lemon juice and zest
Fried sage leaves, optional
Clearspring Traditional Sea Salt
Method
- Place the mushrooms in a bowl and cover with 250ml of warm water. Allow to soak for 5-10 minutes until softened.
- Strain the mushrooms, reserving the soaking liquid. Remove the tough stalks form the shiitake and discard. Then, slice the mushrooms into strips.
- Heat 2 tablespoons of olive oil in a saucepan. Add the pumpkin, garlic, sage and fry on a medium heat for 5 minutes, add the cous cous and continue to cook for a further 5 minutes.
- Mix the miso bouillon paste into the mushroom soaking liquid until dissolved, then pour it into the cous cous mix along with the lemon juice and zest. Stir briefly, add a little sea salt and freshly ground black pepper, then turn off the stove, place a lid on the pan and allow to stand for 10 minutes.
- Stir the cous cous to break up any large chunks and drizzle over the remaining olive oil. Serve garnished with fried sage leaves, if desired.
Variation
You can also make this dish with a combination of dried mushrooms and fresh mushrooms. Try halfing the quantity of dried mushrooms and adding fried wild mushrooms to the mixture at the same time as the miso bouillion.
