Wild Mushroom Ragout With Couscous
Recipe

If dried mushrooms are sandy, rinse and wipe clean. Break mushrooms into small bits and soak in vegetable broth while preparing other ingredients.

Heat oil over medium heat in a heavy, large skillet. Add shallot and sauté 2 to 3 minutes, stirring frequently.

Add fresh mushrooms and sauté until mushrooms soften and become limp. Turn the heat to high and sauté, stirring constantly, until mushrooms begin to brown.

Reduce heat to medium. Add thyme, sage, dried mushrooms, soaking broth and Madiera. Bring to a simmer. Simmer 1 minute.

Meanwhile, prepare couscous according to package directions.

Spoon couscous onto the center of 4 wide shallow pasta bowls or serving plates. Surround with mushrooms and broth.

With a vegetable peeler or small knife, shave thin pieces of Parmesan cheese off of a wedge. Scatter a few shavings over each serving of couscous, if desired.