Wild Mushroom Couscous

October  8, 2013
Author Notes

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

  • Serves 4
  • Couscous
  • 1 cup couscous
  • 1 palmful dried porcini mushrooms
  • 2 cups stock
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 clove garlic
  • Sauteed mushrooms
  • 2 cups sliced mushrooms (I used chanterelles, as it is the season for these beauties)
  • 1 shallot, minced
  • 2 teaspoons ponzu or soy sauce
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons 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
In This Recipe
  1. 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.
  2. 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!

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Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.