Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter

Do you ever get an idea in your head, and you just can't stop thinking about it?

That happened to me recently and this delightful Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter was the end result.

The idea actually came to me from a bottle of olive oil. I know, what am I even saying? Well, have you noticed a lot of boutique olive oil shops popping up everywhere? This is a big food trend right now. These local shops brew and infuse their own olive oil and balsamic vinegar and create some of the most unique and delicious flavors. These are great for cooking as well as marinades and salad dressings!

My favorite infusions tend to be herb-infused. I've had rosemary olive oil, basil olive oil, even cilantro-lime olive oil. After a recent visit to the Crushed Olive in Sayville, NY, I fell in l.o.v.e. with their Wild Mushroom and Sage Olive Oil. I KNOW. Too perfect for this time of year!

And so, I became obsessed with this idea of mushrooms and sage...and not just mushrooms, but buttery, caramelized mushrooms. Be still my heart.

P.S. Can we all agree to stop thinking that we don't like mushrooms? I don't know what happened to give mushrooms such a bad wrap. I have to assume these haters just haven't had mushrooms cooked down so perfectly until tender? And bursting with flavor that you simply can't get anywhere else?

Whoops, minor mushroom ramble. Let me tell you some quick things about this amazing recipe because I know that's what you're here for. First is - flavor. Flavor, flavor, flavor. Mushrooms are cooked down in a bit of butter and olive oil and honey (yes! for caramelization!) with a bunch of sage, garlic and lemon zest. If you have neighbors, you should probably apologize now for how amazing your home is going to smell. This gets tossed together with tender, nutty whole wheat pearl cous cous, a big handful of parmesan cheese, a squeeze of lemon juice and...and...

Sage. Infused. Brown. Butter!

Enjoy this cous cous as a lunch or paired with a protein for a wonderfully quick dinner. Hosting a Friends-giving this year? Might I suggest adding this to your table? It's sure to be a hit!


Here's what you need for Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter* (Print Recipe!)

1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 pint sliced white mushrooms
2 teaspoons honey
zest and juice of 1 lemon
2 tablespoons fresh sage, chopped, plus more for garnish
2 1/2 cups water
2 cups whole wheat pearl cous cous
4 tablespoons butter
5 whole sage leaves
1 tablespoon chopped parsley
1/3 cup freshly grated parmesan cheese, plus more for garnish
salt and pepper to taste

Here's what you do

In a medium skillet, heat the olive oil and butter over medium-low heat. When the butter is melted, add the garlic and cook for 90 seconds, stirring constantly. Next add the mushrooms. Season with a big pinch of salt and some black pepper. Toss to coat. When the mushrooms start to release their liquid, stir in the honey, lemon zest and chopped sage. Cook for about 10 minutes or until the mushrooms are golden brown, stirring occasionally,

Meanwhile, in a medium saucepan, bring the water to a boil with another big pinch of salt. Stir in the cous cous, cover and reduce to a simmer. Cook about 8 minutes or until tender. Strain out any remaining water and transfer to a large mixing bowl and fluff with a fork.

Wipe out the saucepan and then add the butter and whole sage leaves. Cook over medium low heat, until it melts, then starts to froth and bubble, then turns amber. This happens quickly, so pay close attention! Once the butter is golden, remove the sage leaves and transfer to a separate small bowl (it will continue cooking and burn if you keep it in the cooking pan).

Add the chopped parsley, parmesan cheese, lemon juice, brown butter, and mushrooms to the cous cous. Toss until well combined. Serve with extra parsley, cheese and sage on top. This dish is tasty both warm and at room temperature.

*Gas Stove Girl Original Recipe