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

Active: 40 Total: 40

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.



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


  1. 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)

  2. Onions / Parsnips / Sweet potatoes - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Parsley / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)

  4. 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)

  5. Beans - Drain and rinse. 

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  1. Heat oven to 500F / 260C.

  2. 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.)

  3. 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.

  4. Add butter, garlic and parsley with a pinch of salt and saute until garlic is fragrant, 2 to 3 minutes.

  5. 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.

  6. If couscous was made ahead, reheat briefly in the microwave.

  7. Toss couscous with roasted vegetables.

  8. Serve mushrooms over couscous with a dollop of yogurt on top. Enjoy!



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