Mushroom Medley with Couscous


A while ago I was roaming around the grocery store and I saw this dried mushroom medley which has oyster mushrooms in it.  I love the taste and texture of oyster mushrooms, so of course I had to buy a pack.  The other mushrooms in it were porcini and shitake, which I also like.  Anyhow, I wasn’t sure what to do with it until I saw a half open pack of Israeli couscous on the shelf.  Combine that with a half-opened bottle of white wine, and you get the recipe below!

Ingredients

1 package (25 grams) dried wild mushroom medley
1.5 cups hot water
1 tsp salt
1 tbsp olive oil
2 garlic cloves, minced
1/4 cup onion, chopped
1 jalapeno, seeds removed and chopped
1 cup Israeli couscous
1/2 tsp ground black pepper
2 plum tomatoes
1/2 cup white wine (optional)
1/4 cup parsley, chopped

Directions

1.  In a large bowl, add the dried mushrooms and salt to the hot water.  Soak for 15 minutes.

2.  In a large sauce pan, saute the onions, garlic, and jalapeno in olive oil on med-high heat for ~5 min.

3.  Drain the mushrooms and save the water.  Chop up the bigger pieces.

4.  Add the Israeli couscous and saute for another 5 min, until they turn light brown.

5.  Add the mushrooms, water, and black pepper.  Bring to a boil, then lower heat to low.  Simmer for ~10 minutes.

6.  Add the tomatoes and white wine (if not adding wine, add more water).  Cook until the liquid is gone.

7.  Top with parsley and serve hot!

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