Porcini Mushroom Cous Cous
Highly prized, Porcini mushrooms (or Cepes in France) are commercially sold fresh in autumn in central and southern Europe but are also dried and distributed worldwide. First described and classified in 1782 by the French botanist Pierre Bulliard, the Porcini (meaning ‘piglets’ in Italian as the young fruiting bodies resemble little piglets) are eaten and enjoyed raw, sauteed with butter, ground into pasta, in risotto, in soups, and in many other dishes. They are also featured in many cuisines, including Provencal, and Viennese & Thai. Porcini mushrooms have a chewy texture and a strong nutty-woodsy, sweet, and meaty taste. The sliced mushrooms are a rich brown color with hints of yellow. The dried Porcini mushroom’s flavors are actually enhanced when the mushrooms are dried in much the same way as sun dried tomato’s flavors are.
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- 2 Tbsp. Butter
- 1/3 cup Sweet Onion, minced
- 2 tsp. Garlic, fresh, minced
- 1 stalk Green Onion, chopped
- 1/2 pkg. Dried Porcini Mushrooms
- 2 cups Chicken Broth
- 1 pkg. Near East Brand Cous Cous (Original)
- To Taste Salt & Pepper
- Soak Dried Porcini Mushrooms in warmed chicken stock for 1 hour. Drain and reserve stock and chop the resulting Porcini mushrooms.
- In a saucepan with a tight fitting lid, sauté both onions and garlic until softened but not browned.
- Add chopped mushrooms and sauté one minute longer.
- Add reserved chicken/mushroom broth and bring to a simmer.
- Add cous cous, immediately cover and remove from the heat. Allow to stand (covered) for 5 minutes.
- Remove cover, lightly fluff with a fork, season with salt and pepper to taste and serve.
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