Wild Mushrooms in Couscous
Do NOT use any wild mushrooms unless you are absolutely sure they are safe to eat. Consult an expert or get in touch with the Vancouver Mycological Society. You can now find wild mushrooms at many grocery stores, as well as portobello, oyster and shiitake mushrooms, which are all being grown domestically.
- 1 pound mixed wild and/or farmed mushrooms, sliced
- 1 shallot, peeled and sliced
- 1 tbsp. each of butter and olive oil
- Salt and pepper to taste
- 1 cup couscous
- 2 cups boiling water
- 1/2 cup toasted, chopped pecans
Combine the olive oil and butter together in a frypan over medium heat. Add the shallot and sauté until soft. Add in the mushrooms, beginning with the meatiest or denser mushrooms, and adding the more delicate mushrooms as the others begin to soften. Add salt and pepper to taste, then keep warm as you make the couscous. Put the couscous in a bowl and pour the boiling water on top. When the water has been absorbed, fluff with a fork, then stir in the mushroom mixture and pecans. You may want to add some chopped parsley, sprinkled on top, just before you serve. Serves 4 as an appetizer or side dish.