| 0.25 lb | Mushrooms, Crimini, sliced |
| 0.25 lb | Mushrooms, Oyster, broken up |
| 1.0 each | Shallots, diced |
| 0.25 cup | Wine, White |
| 0.5 cup | Cream, Heavy |
| 1.0 cup | Stock, Chicken |
| 1.0 lb | Couscous, cooked al dente |
Slice the Crimini mushrooms
Separate the oyster mushrooms
Mince the shallots
Saute the Crimini mushrooms in some butter, reserve. Saute the Oyster Mushrooms, reserve. Add the shallot and some more butter if needed to the same pan. Saute.
Deglaze the pan with the white wine.
Reduce till almost dry
Return all mushrooms to the pan.
Add the heavy cream and stock. Bring to a simmer.
Stir in the couscous and sprinkle with some chopped fresh parsley.