Try this Shiitake Mushroom Couscous Pancake recipe, or contribute your own.
Suggest a better description1. Brown rice or quinoa.
2. Cook couscous in a large saucepan of boiling salted water, stirring occasionally.
3. Spread out on a rimmed baking sheet and let cool.
4. Meanwhile, whisk tomato paste, red wine vinegar, confectioners' sugar, coriander seed, katsuobushi, and 1/4 of the of shiitake mushrooms in a small bowl; set sauce aside.
5. Whisk eggs, milk, cornstarch, olive oil, and 11/2 tsp black pepper in a medium bowl.
6. Fold in couscous and 1/4 of the of shiitake mushrooms.
7. Working in 1/2 of the butter in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat.
8. Add heaping spoonfuls of couscous batter to skillet, press to 1/4 inches thickness, and cook.
9. Sprinkle pancakes with more shiitake mushrooms and serve with reserved sauce.
10. Couscous can be cooked 2 days ahead; cover and chill.
11. Couscous batter can be made 6 hours ahead; cover and chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 617 | ||
Calories from Fat: 494 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.9g | 73 % | |
Saturated Fat 34g | 170 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 142mg | 44 % | |
Sodium 16.5mg | 1 % | |
Potassium 76.4mg | 2 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 29g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 617
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