Spicy Portbella Couscous

12 oz. Ostrom Portabella Mushrooms
1/4 cup Olive Oil, divided
1/2 tsp. salt, divided
1/4 tsp. Ground Black Pepper, divided
1/2 cup thinly sliced Onion
1 tsp. ground Cumin
1/4 tsp. ground Cinnamon
1 1/2 cups Orange Juice
1 cup Couscous (uncooked)

Trim portabella stems, if attached; slice mushrooms. In a large skillet, heat 2 tbs. of the olive oil over medium -high heat. Add portabellas; sprinkle with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Cook, stirring occasionally, until tender, about 7 minutes; remove from skillet to a plate; cover to keep warm. Add remaining two tbs. of olive oil to skillet. Stir in onion, cumin and cinnamon; cook and stir until tender, about 5 minutes. Add orange juice, cook at a brisk simmer until liquid reduces to 1 cup, about 5 minutes. Meanwhile, prepare couscous: In a medium saucepan bring 1 cup water to a boil. Stir in couscous, remaining 1/4 tsp. salt and remaining pepper. Remove from heat, cover and let stand for 10 minutes. If desired, stir in sliced green onions, golden raisins and sliced almonds. To serve, divide couscous among 4 plates; top each with portabellas; drizzle with orange-cumin sauce.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.