Wild Mushroom Couscous


Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


We suggest using meaty mushrooms, such as chanterelles, porcini, or oyster mushrooms, for this dish.  A tip of the trade: don't wash mushrooms; simply wipe clean.  


1 1/4 cup
couscous (whole wheat, if available)
1 1/2 cup
1/2 pound
mushrooms, portobello
1/2 pound
mushrooms, wild (mixed, a variety)
2 cloves
garlic (minced)
2 tablespoons
olive oil
1/2 cup
shallot (minced)
1/2 cup
red wine
1 tablespoon
brown sugar (packed)
1 cup
stock, vegetable
3 tablespoons
2 teaspoons
thyme, fresh
salt (to taste)
black pepper (ground, to taste)


Bring the water to a boil in a medium saucepan. Add a pinch of salt and the couscous and stir well. Turn off the heat, cover the pot and let the couscous sit for 10 minutes until all the water has been absorbed. Fluff with a fork before serving. Clean and cut the mushrooms into bite-sized pieces. In a large skillet over medium heat, sauté the mushrooms and garlic in 1 tablespoon of olive oil until tender, about 8-10 minutes. Remove mushrooms from pan and set aside. In the same skillet, heat the remaining tablespoon of olive oil, add shallots and sauté 2-3 minutes until soft. Add the red wine, sugar and broth and bring to a simmer, stirring until sugar is dissolved. Simmer for 8-10 minutes until slightly reduced and thickened. Turn off the heat and slowly stir in the butter, 1 tablespoon at a time. Add thyme and season to taste with salt and pepper. Add cooked mushrooms and toss well to coat. Divide the couscous among six plates or bowls, top with the mushrooms and serve.


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