DRESSING
3 tbsp olive oil
1 cl garlic, minced
1/4 tsp ground cumin
1 tbsp lemon juice
2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
MUSHROOMS AND COUSCOUS
2 large portobello mushrooms
1 olive oil
1 salt
1 freshly ground black pepper
2 tsp olive oil
1/2 cup minced onion
1 cup plus 2 tb vegetable broth
1/4 tsp crushed saffron threads
3/4 cup couscous
1 formatted by manny rothstein
A Recipe for
Grilled Portobello Mushrooms Over Saffron Cou
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for Grilled Portobello Mushrooms Over Saffron Cou is one of thousands in the Recipes-to-go Meal Cookbook.
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
If you enjoy this Grilled Portobello Mushrooms Over Saffron Cou Recipe - you should enjoy the recipe collections you can find on the websites below:
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This is a recipe for Grilled Portobello Mushrooms Over Saffron Cou from the recipe cookbook of Recipes-to-go (Meal)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and
pepper in cup and whisk together. Makes about 1/3 cup.
MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for
another recipe. Clean mushroom caps with damp paper towel. Slice
caps 1/2 inch thick. Brush with olive oil. Season to taste with salt
and pepper. Place mushrooms on grill over ash-covered coals. Grill
until tender and browned, 4 to 5 minutes per side. (Mushrooms can
also be cooked on stove-top grill or under broiler.) Remove from heat
and set aside.
Heat remaining oil in small pan. Add onion and saute until tender,
about 5 minutes. Add vegetable broth and saffron. Bring to boil and
stir to dissolve saffron. Stir in couscous. Season to taste with salt
and pepper. Cover. Turn off heat and set pan aside until couscous is
tender and liquid is absorbed, about 5 minutes. Meanwhile, mix
Dressing. Fluff up couscous with fork.
To serve, spoon couscous onto serving plate. Top with mushroom
slices. Spoon on Dressing. Toss before serving.
Copyright Los Angeles Times, November 16, 1995
Serves: 2
Grilled Portobello Mushrooms Over Saffron Cou Recipe brought to you by Recipes To-Go