Couscous with Shiitake Mushrooms and Herbs

Fresh mushrooms are incredibly versatile. They add depth, flavor and complexity to even the most basic dishes. You can slice, dice, quarter or puree them, and serve them from noon to midnight (or whenever the hunger craving strikes). Adding a few mushrooms to any dish completely changes it. They’re meaty and hearty and if you’re looking for a meat replacement you’ve found a great budget friendly option in mushrooms.

For instance, couscous is a fantastic pantry staple to always have on hand. It’s delicious on its own but with addition of mushrooms it’s now a complete meal in a bowl.? Start with Israeli couscous which is basically small pearls of pasta goodness that are just playful and delicious.? Add sautéed mushrooms and herbs and now you have the perfect bowl of comfort food.

What pantry staples do you like to combine with mushrooms?

Couscous with and Herbs
Serves: 4

Ingredients:

2 tablespoons olive oil2 tablespoons unsalted butter8 ounces mushrooms – quartered? onion – minced1 clove garlic – minced1 1/2 cups water3/4 teaspoon salt1 cup Israeli couscous1 tablespoon chopped fresh basil1 tablespoon chopped fresh flat leaf Italian parsley

Directions:

In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened.? Add onion and garlic and cook until softened. Reserve ? mushroom mixture to top plates with prior to plating.To the mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.Add herbs, stir together with fork. Serve immediately.?

Notes:
Can substitute chicken broth for water for additional flavor.
Use a mixture of fresh mushrooms for bolder mushroom flavor.