- 2 teaspoons extra virgin olive oil, plus more if needed
- 12 ounces baby Bella mushrooms, wiped clean and sliced
- 1 shallot, peeled and diced
- 3 tablespoons plant-based butter
- 1 cup pearl couscous
- 3 sprigs thyme
- 1½ cups water or vegetable broth
- 2 tablespoons freshly minced parsley
- 1 lemon, juiced
- Salt and pepper to taste
Brown the mushrooms:
Heat olive oil in a pot over medium heat. Add the mushrooms in batches if needed, and cook, occasionally stirring, for 8-10 minutes until the mushrooms release liquid and that liquid evaporates. Don’t remove them from the pot until they’re nice and golden brown! Season all over with salt and pepper and transfer to a bowl.
Calories: 271kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Sodium: 79mg | Fiber: 4g | Sugar: 3g | Vitamin C: 16mg