Mushrooms in Garlic White Wine Sauce
with roasted vegetables / white bean couscous

Name: Mushrooms in Garlic White Wine Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Parsley, chopped; 3 cloves Garlic, chopped; 12 oz Mushrooms, any button, whole, sliced in half; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 1/2 cup Wine, white (sub stock); 1/2 tsp Lemon zest; 1/4 cup Yogurt, plain or Greek; 3/4 cup Stock, any variety; 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous; 1/2 Onions, red, diced; 2 Parsnips, cubed; 1 Sweet potatoes, medium, cubed; 1 Tbsp Oil, cooking; 1/2 tsp Cumin, ground

Active: 40 Total: 40

Original GF Paleo Vegetarian

Garlic, mushrooms, parsley and white wine practically beg to be served together. Roast vegetables at high heat and toss them with couscous and white beans for a quick, classic dinner.

Proteins

Beans, white/cannellini

Cuisines

American

Ingredients

Metric

Servings:

Mushrooms in Garlic White Wine Sauce:

Parsley - 1 Tbsp , chopped
Garlic - 3 cloves , chopped
Mushrooms, any button, whole - 12 oz , sliced in half
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Butter - 1 Tbsp
Wine, white (sub stock) - 1/2 cup
Lemon zest - 1/2 tsp
Yogurt, plain or Greek - 1/4 cup

Roasted Vegetable Couscous:

Stock, any variety - 3/4 cup
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous - 3/4 cup
Onions, red - 1/2 , diced
Parsnips - 2 , cubed
Sweet potatoes, medium - 1 , cubed
Oil, cooking - 1 Tbsp
Cumin, ground - 1/2 tsp

Prep

Cook couscous - (Skip if already made for Tuesday’s meal.) Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Onions / Parsnips / Sweet potatoes - Prep as directed and combine. (Can be done up to 5 days ahead)
Parsley / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
Mushrooms - If mushrooms are large, cut in half or quarters so they are in bite-sized pieces. (Can be done up to 2 days ahead)
Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 500F / 260C.
Toss onions, parsnips and sweet potatoes in cooking oil (the portion for the vegetables). Season with cumin and some salt and pepper and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes, remove the foil and continue roasting until golden and tender, 10 to 12 minutes more. (For tips, check out this video on roasting vegetables at high temps.)
Heat a skillet with cooking oil (the portion for the mushrooms) over medium heat. Add mushrooms and saute until mushrooms are deep golden brown and very tender, 6 to 8 minutes. Add beans and continue cooking until beans are heated through, ~1 minute more.
Add butter, garlic and parsley with a pinch of salt and saute until garlic is fragrant, 2 to 3 minutes.
Pour wine over mushrooms and bring to a simmer. Simmer until wine reduces slightly, ~2 minutes more. Zest lemon over mushrooms. Season with some salt and pepper.
If couscous was made ahead, reheat briefly in the microwave.
Toss couscous with roasted vegetables.
Serve mushrooms over couscous with a dollop of yogurt on top. Enjoy!

Reviews

Ratings

0 reviews