Chanterelles work nicely for this dish but you can use what mushrooms look best in your area. Serves four as a side dish or 2-3 as a main. A quick sauté on the mushrooms and a dash or two of wine, and you have a five star dish at home for a fraction of the price!
Ingredients
- 1 cup couscous
- A palm full of dried porcini
- 2 cups stock
- 3 tsp. olive oil
- Pinch of salt
- 2 cups sliced mushrooms
- 1 shallot, minced
- 1 clove garlic, minced
- 2 tsp. Ponzu or soy
- ¼ cup dry white wine, or stock
- 1 tbsp. Butter or butter substitute
- 2 tbsp. fresh chopped parsley
- Fresh ground black pepper
Directions
Boil two cups of stock with dried porcini, salt and 1 tsp. olive oil, remove from heat and pour over cous cous in a medium mixing bowl, cover with plastic wrap, after five minutes, remove wrap, fluff with a fork, and set aside. Over medium high heat in a skillet heat 2 tsp. olive oil till shimmering, add shallot and garlic, cook a 2 minutes, add mushrooms in one layer, add butter or oil, cook 4 minutes, flip, cook 2 more minutes add ponzu and white wine, reduce a few minutes, toss with parsley and pepper, serve over cous cous. Fungi heaven!
