Summertime Appetizer Snack

So as mentioned in my previous post, I made couscous. I also decided that I should make a snack for my girlfriend. I don't think that just couscous alone is enough, so I decided that those Cremini Mushrooms in the fridge needed to be dealt with...as a sauce!

Ingredients:
Mushroom Sauce:
12 Cremini Mushrooms
1 bottle Dark Beer
Orange Juice
Lemon Juice

Green Onions/Scallions

Couscous:
2 cups Pearl Couscous
4 cups Water
dash of Sea Salt
Italian Herb Mix (few pinches)

The couscous was cooked in my rice cooker according to the instructions that it came with, and of course with some herb mix added in. You start this up and let it be since it doesn't need any more attention.

The Mushroom Sauce began with a small saucepot on the stove, where I put in about 3/4 worth of standard beer bottle's beer. Set the heat to medium, any higher and it looks like a cloud is emerging from the pot, trust me...I found this out.

I grabbed my trusty food processor and proceeded to slice up the Cremini Mushrooms and then dice up quite finely. Then pour/dump the mushrooms into the saucepot with the beer. You'll probably have to scoop it out since it is quite sticky at this point, not sure why. Stir.

Let it go for a few minutes, but make sure to watch it in case you have to turn down the heat a little bit or stir. Add in the Orange Juice, maybe 1/2 a cup's worth. As for the lemon juice, I want to say like 10 drops worth were added, barely anything at all. Stir.

At this point your couscous should be done and the rice cooker on 'warm'. So now grab some Green Onions/Scallions and cut them up about halfway down into small chunks. Your mushroom sauce can go for as long as you want it to, but I turned off the heat at this point and dished everything up. Enjoy.