A present to eat
How lovely are these packages? They are just like small presents that you can eat! You can put anything in these packages and the moisture you add (and is released from the vegetables) steams the meal ready. Couscous (which is ready in no time) is therefore perfect to use. If you want to make this dish gluten-free, you could use quinoa, for example, but it might be useful to cook it in advance.
We fill the packages with a lot of mushrooms. Flavored with olives, thyme, miso and some walnuts over it for the essential fatty acids (#brainfood).
Oyster mushrooms and shiitake mushrooms do not grow on the ground but on tree stumps. Mushrooms are not only a valuable source of protein, they are also praised for their many health-promoting properties. And especially mushrooms such as shiitake, oyster mushrooms, but also the lesser-known species such as reishi, maiitake and chaga. They strengthen the immune system and have an antibacterial effect. You can often get the last three as a powder and, for example, use it in a latte or drink it as tea.
- 100 g couscous
- 100 g shiitake mushrooms
- 150 g oyster mushrooms
- 4 sprigs of fresh thyme
- 30 g of walnuts
- 1 lemon
- salt and pepper to taste
- 1 tbsp miso
- 300 ml of hot water
- 30 g olives
1. Preheat the oven to 200 degrees.
2. Brush the mushrooms clean, cut the large mushrooms into large pieces.
3. Divide the (unsoaked) couscous over the two sheets of baking paper. Put it right in the middle, you are going to make packages of these that must be able to close properly.
4. Place the mushrooms and the thyme sprig over the couscous. Slice the olives and finely chop the walnuts. Divide both between the two portions. Squeeze half a lemon over the two portions and season with salt and pepper.
5. Fold the sheets of baking paper closed so that you get well-sealed bags from which the moisture cannot drain. Dissolve the miso paste in the hot water and then pour it into the bags.
6. Bake in the middle of the oven for 20 minutes. Take them out and serve immediately.