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!
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 lollipopsicle.net!ReplyDelete