Wild Mushroom Couscous

• Couscous
• 1 cup couscous
• 1 palmful dried porcini mushrooms
• 2 cups stock
• 1 tablespoon olive oil
• Pinch of salt
• 1 clove garlic
• Sauteed mushrooms
• 2 cups sliced mushrooms (I used chanterelles, as it is the season for these beauties)
• 1 shallot, minced
• 2 teaspoons ponzu or soy sauce
• 1/4 cup dry white wine
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley (I've been loving the "curly" variety lately; It is very midtown Manhattan in the 80's, haha!)
• Cracked black pepper, to taste

1. Boil two cups of stock with dried porcinis, salt, and 1 teaspoon olive oil. Remove from heat and pour over couscous in a medium mixing bowl. Cover with plastic wrap; after five minutes, remove wrap, fluff with a fork, and set aside.
2. In a skillet over medium-high heat, heat 2 teaspoons of olive oil until shimmering. Add shallot and garlic, cook for 2 minutes, add mushrooms in one layer, add butter, and cook for 4 minutes. Flip, then cook 2 more minutes. Add ponzu (or soy) sauce and white wine, then reduce for a few minutes. Toss with parsley and pepper, and serve over cous cous. Fungi heaven!

couscous, couscous, porcini mushrooms, stock, olive oil, salt, clove garlic, mushrooms, mushrooms, shallot, ponzu, white wine, butter, parsley, black pepper

Taken from food52.com/recipes/24353-wild-mushroom-couscous (may not work)