During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Couscous with Mushrooms and Herbs

Paula from bell’alimento highlights that mushrooms can become the centerpiece of a meal with the help of a few pantry staples.

Author: Paula of bell'alimento

Serves: 4

What You Need

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms – quartered
  • ½ onion – minced
  • 1 clove garlic – minced
  • one 1/2 cups water
  • 3/4 teaspoon salt
  • 1 cup Israeli couscous
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat leaf Italian parsley

What You Do

  1. In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
  2. To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
  3. Add herbs, stir together with fork. Serve immediately.
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