Start by soaking dried porcini mushrooms in a small bowl of water. I used Wine Forest Dried Porcini #1, soaked for 1.5 hours but 30 minutes to an hour should do the trick.
Next, transfer mushrooms and its liquid to a sauce pan. Bring to a boil.
Add 1 cup of couscous and remove from burner. Let soak for 5 minutes, then fluff and serve with topping of your choice. I used truffle olive oil, but you could serve with Parmesan, salt and pepper.
Oh yum. Do porcini mushrooms have a particularly strong taste? I’m a recently converted mushroom eater and I’m a little tentative.
They weren’t as strong as I was expecting, which makes them a good palette to build on.
[...] week’s cleaning out the fridge installment, I used the remaining dried porcini mushrooms (see Porcini Couscous) and added Wine Forest Dried Lobster Mushrooms for an adaptation of Epicurious’ Fettuccine [...]