ingredients
1.25lb crimini mushrooms
1 large yellow onion
2 large shallots
8 cloves garlic
1 1/2 cups couscous
olive oil
1 quart chicken broth
1 cup dry white wine
- slice mushrooms in half, cap down, then slice across halves in 1/8 inch slices
- dice onions and shallots to similar sizes (1/8 inch wide cubes)
- squish garlic under wide knife and mince
- heat wok and pour in oil to cover most of bottom
- mushrooms in, cook down until half original volume
- move to one side in wok, pour a little more oil in and let heat, add onion
- cook onion a bit and then slowly move mushrooms over top
- once onions start to sweat, mix all together and keep sweating
- avoid letting it brown just yet
- move to side of wok, add small amount of oil, add shallots and let cook until sweating
- mix shallots into mixture
- move mixture to side, pool oil, garlic in to cook until fragrant or just about changing color
- mix altogether
- keep mixture moving around so everything is cooking through
- move mixture into middle of wok and deglaze with wine
- mix around and cook off wine a bit
- toast couscous in pan until just a little brown (not dark)
- pour couscous over top of mixture in wok
- pour quart of chicken broth in
- bring up to simmer
- start 15 timer
- keep an eye and mix up a bit
- make sure couscous isn't sticking to the bottom
- check couscous for doneness
- eat