Treat yourself to a delectable dish that teams woody mushies with aromatic fresh herbs.
- Preheat oven to 200°C. Place the mushrooms, cap-side up, in a large roasting pan. Combine the vinegar and oil in a small jug. Drizzle over the mushrooms and top with the thyme. Season with salt and pepper Bake in oven for 20 minutes or until tender.
- Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the rocket and shallot and stir to combine.
- Divide the couscous mixture among serving plates and top with the mushrooms. Sprinkle with ricotta and drizzle over the pan juices to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set