Assorted gourmet mushrooms are the secret to this taste treat–and of course, butter.

I had this delicious dish out at the Paw’s Up resort last month when I went to cover a chef’s event that was held there.

This was served at the Saturday night “happy hour” before dinner.  It used the wild mushrooms we’d gathered early that day on a foraging tour.  I tried to duplicate it because it was so wonderful, I kept going back for seconds!

Mine came out like a risotto and it’s very good, but what I had out there was not quite like that.  I think I discovered what they did, so the ingredients are the same, just the method it goes together is different and I included it at the bottom of this recipe. Butter and wild mushrooms were the major flavor in that dish, so use butter liberally!!!

Toasted Israeli Couscous with Mushrooms

• 2 cups Israeli (Pearl) couscous (mine was Bob’s Red Mill)
• 2 cups sliced assorted gourmet mushrooms*
• 2 1/2 cups water
• 1/4 cup butter, divided
• 2 tbs minced onion
• 1 stock cube (chicken or vegetable)
• 1 tbs olive oil
• 1/4 cup chopped fresh chives
• pinch of thyme
• salt & pepper to taste

In a large, heavy skillet or saute pan, heat olive oil over medium-high heat until oil shimmers.


Add onion and saute for about 1 minute.  Add 2 tbs of butter. When butter melts, add the mushrooms and saute until they begin to brown.


Add 2 more tablespoons of the butter; melt.  Add the couscous and stir until couscous is toasted, about 3-5 minutes.


Add the stock cube and 1 cup of water.  Stir until water is almost absorbed.  Repeat with second cup of water.  Add salt and pepper to taste at this point.


Add the pinch of thyme and the remaining 1/2 cup of water. Add the remaining butter when water is almost absorbed.


Serve topped with chopped fresh chives.


About 4 servings.


*I used a combination of baby bellas, shittake and crimini mushrooms.


To make vegan–substitute vegan butter or all olive oil for the butter and use vegetable stock.


Alternative method (less like a risotto this way):
Toast couscous in a little butter then cook per package directions.  Saute mushrooms in butter until tender. Add cooked couscous and additional butter.  Heat through and serve.  Herbs may be added during the couscous initial cooking phase.

Toasted Israeli Couscous with Mushrooms

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