I signed up to test this dish for Food52, thinking that it might be a contender for my Thanksgiving table. It surely was!
adapted from Alexandra V. Jones' Wild Mushroom Couscous
1 C couscous
1 handful dried shitake mushrooms
2 C organic chicken stock
1 T olive oil
freshly ground sea salt
1 C sliced fresh oyster mushrooms
1 C sliced fresh shitake mushrooms
1 shallot, minced
2 t soy sauce
1/4 C dry white wine
1 T butter
2 T fresh chopped parsley
cracked black pepper, to taste
Boil two cups of stock with dried shitake, salt and 1 t olive oil. Remove from heat and pour over couscous in a medium mixing bowl, cover, after five minutes, remove wrap, fluff with a fork, and set aside.
Over medium-high heat in a skillet heat 2 t olive oil till shimmering, add shallot, cook for 2 minutes, add fresh oyster and shitake mushrooms in one layer, add butter, cook 4 minutes, and flip. Cook 2 more minutes, add soy sauce and white wine, reduce a few minutes, toss with parsley and pepper. Stir half of the mushrooms into the couscous. Serve the other half on the top of the couscous. This truly is fungi heaven!