Roasted Mushrooms and Escarole with Couscous and Lemon Vinaigrette
By Sara MayerPublished on January 30, 2026
Time
40 minutes
Yield
Serves 4
Ingredients
2½ pounds wild mushrooms, trimmed and torn into 2‐inch pieces1 onion, chopped fine¼ cup plus 5 teaspoons extra-virgin olive oil, divided3 garlic cloves, sliced thin1 tablespoon plus ⅛ teaspoon, plus pinch kosher salt, divided1 head escarole (1 pound), cut into 2‐inch wedges through core1 cup boiling water 1 cup couscous 3 tablespoons minced fresh parsley, divided1 tablespoon lemon juice, plus lemon wedges for serving¾ teaspoon Dijon mustard ¼ cup dry white wine
Before You Begin
A combination of wild mushrooms is great here, but using just cremini or white button mushrooms is also perfectly fine. If using shiitakes, be sure to remove the stems. If you have dry vermouth on hand, consider using it in place of the wine. You can boost the seasoning on the mushrooms by including up to 2 teaspoons pantry spices such as paprika, ground coriander, or ground fennel seed. You can also substitute another delicate fresh herb for the parsley, such as dill, tarragon, or basil.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss 2½ pounds wild mushrooms, trimmed and torn into 2-inch pieces; 1 finely chopped onion; 2 tablespoons extra-virgin olive oil; 3 thinly sliced garlic cloves; and 2 teaspoons kosher salt together on rimmed baking sheet, then spread into even layer over sheet. Place 1 head escarole, cut into 2-inch wedges, on second rimmed baking sheet, then brush all over with 2 tablespoons oil and sprinkle with 1 teaspoon salt. Roast mushrooms on lower rack for 5 minutes, then place sheet with escarole on upper rack. Roast until mushrooms are browned and escarole is tender and slightly browned, 10 to 15 minutes.
- Meanwhile, combine 1 cup boiling water, 1 cup couscous, and ⅛ teaspoon salt in bowl. Cover and let sit until couscous is tender and all liquid has been absorbed, about 7 minutes. Add 2 tablespoons minced fresh parsley and fluff with fork to combine; cover and set aside until ready to serve.
- Whisk 1 tablespoon lemon juice, ¾ teaspoon Dijon mustard, remaining pinch salt, and remaining 1 tablespoon minced fresh parsley together in bowl. Whisking constantly, slowly drizzle in remaining 5 teaspoons oil until emulsified; set aside until ready to serve, whisking to recombine if needed.
- Transfer escarole to serving platter and set aside. Transfer sheet with mushrooms to wire rack. Immediately drizzle ¼ cup dry white wine evenly over mushrooms on sheet and toss until most of liquid is evaporated, about 1 minute, scraping up any browned bits on sheet. Add mushrooms and couscous to platter with escarole and drizzle with reserved vinaigrette. Serve with lemon wedges.
Time
40 minutesYield
Serves 4Ingredients
2½ pounds wild mushrooms, trimmed and torn into 2‐inch pieces
1 onion, chopped fine
¼ cup plus 5 teaspoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
1 tablespoon plus ⅛ teaspoon, plus pinch kosher salt, divided
1 head escarole (1 pound), cut into 2‐inch wedges through core
1 cup boiling water
1 cup couscous
3 tablespoons minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
¾ teaspoon Dijon mustard
¼ cup dry white wine
Ingredients
2½ pounds wild mushrooms, trimmed and torn into 2‐inch pieces
1 onion, chopped fine
¼ cup plus 5 teaspoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
1 tablespoon plus ⅛ teaspoon, plus pinch kosher salt, divided
1 head escarole (1 pound), cut into 2‐inch wedges through core
1 cup boiling water
1 cup couscous
3 tablespoons minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
¾ teaspoon Dijon mustard
¼ cup dry white wine
Ingredients
2½ pounds wild mushrooms, trimmed and torn into 2‐inch pieces
1 onion, chopped fine
¼ cup plus 5 teaspoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
1 tablespoon plus ⅛ teaspoon, plus pinch kosher salt, divided
1 head escarole (1 pound), cut into 2‐inch wedges through core
1 cup boiling water
1 cup couscous
3 tablespoons minced fresh parsley, divided
1 tablespoon lemon juice, plus lemon wedges for serving
¾ teaspoon Dijon mustard
¼ cup dry white wine
Why This Recipe Works
Savory, meaty mushrooms and slightly bitter escarole are roasted on separate sheet pans, then paired with easy-to- prepare couscous to create this satisfying supper flavored with garlic, white wine, and a lemon-mustard dressing.
Before You Begin
A combination of wild mushrooms is great here, but using just cremini or white button mushrooms is also perfectly fine. If using shiitakes, be sure to remove the stems. If you have dry vermouth on hand, consider using it in place of the wine. You can boost the seasoning on the mushrooms by including up to 2 teaspoons pantry spices such as paprika, ground coriander, or ground fennel seed. You can also substitute another delicate fresh herb for the parsley, such as dill, tarragon, or basil.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss 2½ pounds wild mushrooms, trimmed and torn into 2-inch pieces; 1 finely chopped onion; 2 tablespoons extra-virgin olive oil; 3 thinly sliced garlic cloves; and 2 teaspoons kosher salt together on rimmed baking sheet, then spread into even layer over sheet. Place 1 head escarole, cut into 2-inch wedges, on second rimmed baking sheet, then brush all over with 2 tablespoons oil and sprinkle with 1 teaspoon salt. Roast mushrooms on lower rack for 5 minutes, then place sheet with escarole on upper rack. Roast until mushrooms are browned and escarole is tender and slightly browned, 10 to 15 minutes.
- Meanwhile, combine 1 cup boiling water, 1 cup couscous, and ⅛ teaspoon salt in bowl. Cover and let sit until couscous is tender and all liquid has been absorbed, about 7 minutes. Add 2 tablespoons minced fresh parsley and fluff with fork to combine; cover and set aside until ready to serve.
- Whisk 1 tablespoon lemon juice, ¾ teaspoon Dijon mustard, remaining pinch salt, and remaining 1 tablespoon minced fresh parsley together in bowl. Whisking constantly, slowly drizzle in remaining 5 teaspoons oil until emulsified; set aside until ready to serve, whisking to recombine if needed.
- Transfer escarole to serving platter and set aside. Transfer sheet with mushrooms to wire rack. Immediately drizzle ¼ cup dry white wine evenly over mushrooms on sheet and toss until most of liquid is evaporated, about 1 minute, scraping up any browned bits on sheet. Add mushrooms and couscous to platter with escarole and drizzle with reserved vinaigrette. Serve with lemon wedges.
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