truffled couscous

Ingredients:

1 ¼ cups chicken broth

1 cup Israeli couscous

1 tablespoon black truffle butter

3 ounces cremini mushrooms, stemmed and sliced

3 ounces shitake mushrooms, stemmed and sliced

2 tablespoons unsalted butter

Directions:

In a medium saucepan bring the chicken broth to a boil, add a pinch of salt. Stir in the Israeli couscous. Cover, reduce the heat to low and simmer for 8 minutes, stirring occasionally until the couscous is just cooked through.

Remove from the heat and stir in a generous tablespoons of truffle butter.

(The couscous can be made ahead to this point. Cool completely, then cover and refrigerate. Rewarm gently on the stovetop or in the microwave on 50% power, stirring frequently.)

Meanwhile sauté the sliced mushrooms in the unsalted butter over medium heat. Once the mushrooms have thrown off their water add a pinch of salt and few grinds of pepper. Continue cooking, stirring occasionally, until the mushrooms begin to sear. 

(The mushrooms can be done in advance, cool completely, cover and refrigerate. Rewarm on the stove or in the microwave on 50% power.)

To serve- top a large spoonful of the truffled couscous with a generous pinch of wild mushrooms.

Serves 4-6