Wild Mushroom Couscous

1. 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. 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!

No additional tips available.