Couscous Porridge with Chanterelles, Pumpkin, and Pine Nuts

Risotto | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Couscous porridge with chanterelles, pumpkin, and pine nuts

Ingredients

Pumpkin - 10.6 oz
Pickled Chanterelles - 17.6 oz
Pistachios - 2 tablespoons
Feta cheese - 5.3 oz
Dried Rosemary - a pinch
Thyme - a pinch
Couscous - to taste

Step by Step guide

Step 1

Wash and chop the fresh chanterelles, heat a large skillet, add 20 g of butter, olive oil, and sprinkle with rosemary. After a few seconds, when the rosemary starts to release its aroma, add the chanterelles. Cover with a lid. Set to low heat. Do not let the water evaporate; add boiling water if necessary.

Step 2

Peel the fresh pumpkin and grate it coarsely. Drizzle olive oil in a medium-sized skillet. Add the pumpkin, sprinkle with leaves from 2-3 sprigs of thyme, and cover with a lid. Also on low heat. Be careful, as too much thyme can create astringent and unpleasant bitterness! Cook until the pumpkin is soft, about 10 minutes.

Step 3

For the sauce, mash the feta cheese in a bowl with a fork, adding water.

Step 4

When the chanterelles are almost ready (after about 15-20 minutes), add the pumpkin and sauce to them. Sprinkle with pine nuts. Salt to taste. It is preferable to use sea salt.