This side dish is quick, easy, and impressive. I found amazing Chanterelles but you can use what mushrooms look best in your area. This serves four as a side dish or 2 to 3 as a main, the ingredients are easy to find, and it can be easily adjusted to fit any taste. I love using couscous: It is fast, easy, and has great texture, awesome if you are in a hurry as it only take 5 minutes to prepare. 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! —Alexandra V. Jones
Test Kitchen Notes
This dish comes together quickly as the couscous cooks in a mere five minutes. It easily serves four as a side dish, or two or three as a main dish. I used some local oyster and shiitake mushrooms in my version; their earthy flavors blended well with the airy couscous. This dish was a marriage of layered, elegant flavors, and its lovely texture and the complexity of its taste have cemented its place on my table. —CamillaMMann
sliced mushrooms (I used chanterelles, as it is the season for these beauties)
ponzu or soy sauce
dry white wine
chopped fresh parsley (I’ve been loving the “curly” variety lately; It is very midtown Manhattan in the 80’s, haha!)
Cracked black pepper, to taste
Boil two cups of stock with dried porcinis, salt, and 1 teaspoon olive oil. Remove from heat and pour over couscous in a medium mixing bowl. Cover with plastic wrap; after five minutes, remove wrap, fluff with a fork, and set aside.
In a skillet over medium-high heat, heat 2 teaspoons of olive oil until shimmering. Add shallot and garlic, cook for 2 minutes, add mushrooms in one layer, add butter, and cook for 4 minutes. Flip, then cook 2 more minutes. Add ponzu (or soy) sauce and white wine, then reduce for a few minutes. Toss with parsley and pepper, and serve over cous cous. Fungi heaven!