Serves 6 as a side dish.
3 tablespoons unsalted butter
1 tablespoon olive oil
2 large shallots, finely chopped
1 pound mixed mushrooms, such as porcini, morels, cremini, and stemmed shiitakes, trimmed if necessary and cut into 1/4-inch-thick slices
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2-1/4 cups (12 ounces) Israeli couscous
1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
Heat 2 tablespoons butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add shallots and cook, stirring, for 2 minutes. Add mushrooms, soy sauce, and sugar and cook, stirring, until liquid mushrooms give off has evaporated and mushrooms begin to brown, 10 to 12 minutes. Sprinkle with 1/4 teaspoon salt and pepper.
Meanwhile, cook couscous in a 5-quart pot of boiling salted water (1 tablespoon salt) until just tender, 8 to 10 minutes. Drain.
Add couscous to mushroom mixture, along with parsley and remaining 1 tablespoon butter, tossing to combine. Season with salt. Serve warm or at room temperature.
From Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl. Copyright 2009 by Ruth Reichl. Published by Houghton Mifflin Harcourt. Used by permission of the publisher. All rights reserved.