Jon’s Squash and Mushroom Cous Cous Risotto

If you read our previous blog post regarding the upcoming article in The Great Outdoors magazine about LD Mountain Centre you will remember that Jon treated David Lintern and myself to a great lunch at Haughtongreen Bothy during our walk along the Roman Wall and Wark Forest. So here’s Jon’s recipe.

Ingredients

350g Shiitakes ( brown cap will do)
2 small red onions
A bunch of thyme
400g of diced squash
200g giant cous cous
4 cloves of garlic
150g blue cheese
1.5 litre veg stock
Salt & Pepper
Light olive oil

Pre Trip Preparation:
Quarter mushrooms, put in freezer bag with tsp of olive oil, chopped thyme, chopped garlic salt and pepper. Seal in the bag and place in the fridge overnight. Repeat this with diced onions and place in the fridge overnight.
Peel and dice squash then poach in veg stock till al dente, cool then decant to wide mouth flask and fridge overnight.

In the morning pack prepared freezer bags into wide mouth hydroflask these should stay cold for upto 6 hours.

Using the a Jetboil with the pot support ring begin to saute the onions garlic in a Sea to Summit X-Pan as the onions soften add the mushrooms and saute for a couple couple of minute, add giant cous cous to the pan and toss together, to this add the squash and stock gradually, stir to ensure it does not catch on the bottom of the pan when the cous cous has absorbed all the liquid and is fluffy, finish with crumbled blue cheese and serve.

Equipment

Jetboil Flash
Sea to Summit X-Pan
Sea to Summit X-Bowls
Large Hydro Flask (Wide Mouth)