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Recipe Testing: Mushroom Couscous {Food52}

I signed up to test this dish for Food52, thinking that it might be a contender for my Thanksgiving table. It surely was!

This dish comes together quickly since the couscous cooks in a mere five minutes. And it easily serves four as a side dish, two or three as a main dish. I used some local oyster and shitake mushrooms in my version; those earthy flavors blended well with the airy couscous. It was a marriage of layered, elegant flavors and has cemented its place on my table with its lovely texture and complexity of its taste.

1 C couscous
1 handful dried shitake mushrooms
2 C organic chicken stock
1 T olive oil
freshly ground sea salt

Sauteed mushrooms:
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!


  1. Wow! I just found this! I had no idea it was tested! Thanks for the nice review and glad you enjoyed it! Come say hi to me at my blog!


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