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!
Ingredients1 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
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!