Shiitake Mushroom Couscous Pancake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 egg
- 3 tbsp olive oil
- .25 cup confectioners sugar
- 1.5 cup cornstarch
- 1 .25 tbsp red wine vinegar
- 6 shiitake mushrooms
- 0.5 cup couscous
- 0.5 cup milk
- 0.5 cup stick butter
- 0.5 tsp tomato paste
- .25 oz katsuobushi
- .75 tsp coriander seed
- 3 tsp ground black pepper
- Carbohydrate 30.1494830815172 g
- Cholesterol 141.959500120006 mg
- Fat 54.9021508062506 g
- Fiber 1.10138072924438 g
- Protein 2.97774812738526 g
- Saturated Fat 34.0418111995291 g
- Serving Size 1 1 Serving (131g)
- Sodium 16.5014979294825 mg
- Sugar 29.0481023522728 g
- Trans Fat 3.82978774176009 g
- Calories 617 calories
1. 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.
