With fall officially in full swing, and mushrooms being at their peak, I figured why not a fast and seasonal recipe? 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 2-3 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!
You will need:
1 cup couscous
A palm full of dried porcini
2 cups stock
3 tsp. olive oil
Pinch of salt
2 cups sliced mushrooms
1 shallot, minced
1 clove garlic, minced
2 tsp. Ponzu or soy
¼ cup dry white wine, or stock
1 tbsp. Butter or butter substitute
2 tbsp. fresh chopped parsley, I’ve been loving the “curly” variety lately, its very mid town Manhattan in the 80’s haha!
Fresh ground black pepper
Boil two cups of stock with dried porcini, salt and 1 tsp. olive oil, remove from heat and pour over cous cous in a medium mixing bowl, cover with plastic wrap, after five minutes, remove wrap, fluff with a fork, and set aside.
Over medium high heat in a skillet heat 2 tsp. olive oil till shimmering, add shallot and garlic, cook a 2 minutes, add mushrooms in one layer, add butter, cook 4 minutes, flip, cook 2 more minutes add ponzu and white wine, reduce a few minutes, toss with parsley and pepper, serve over cous cous. Fungi heaven!
