The answer is, apparently, yes you can. Ten days after we got our mushroom box started, we had an enormous spread of beautiful pearl oyster mushrooms. Not only was it fun for the kids (each day it was the first thing they wanted to look at when they got up in the morning) it also gave us plenty of quick gratification (the mushrooms seemed to grow by the hour, unlike most plants that take days or weeks to grow).
Back to the Roots was founded in 2009 by Alejandro Velez and Nikhil Arora as a 100% sustainable urban mushroom farm. Now their kits sell at more than 250 Whole Foods stores, and this year they are set to collect, divert and reuse 1 million lbs of coffee grounds from Peet’s Coffee & Tea.
We knew that we needed a special recipe to honor our beautiful mushrooms, and we first considered pairing them with heavier grains like barley. But given how delicate these mushrooms were, we decided that they needed to go with something a little lighter like couscous. When we settled on making mushroom couscous, the most logical name came to mind right away – Moos-cous – and now the kids ask for it by name.
Moos-cous (Mushroom Couscous)
1 T. olive oil
1 medium white onion, finely chopped
1 cup chopped pearl oyster mushrooms
1 cup uncooked couscous
1 1/2 cups chicken stock or low-sodium chicken broth
2 green onions, chopped
In a medium saucepan, heat the olive oil over medium heat, then add the onions. Saute the onions, turning frequently, until translucent (about 3 or 4 minutes). Add the mushrooms, continuing to turn them frequently, to cook for another 4 minutes. In a separate pot, heat the chicken stock until boiling. Add the couscous, stir, cover, and remove from heat. Let the couscous stand for 5 minutes, then take off the lid and fluff the couscous. Toss in the onions and mushrooms. Top with green onion pieces and serve. Serves 4.
Like what you see? You can order your own mushroom kit directly from Back to the Roots. Use this special discount code for a 10 percent discount on the kit: Mushrooms4me10 . Happy growing!