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Dairy
Easy
20 Minutes
Diets 
This recipe is simple, but it just works! You can make this with orzo, ditalini, or any small pasta of your choice, but we love it with Israeli couscous.
1 teaspoon butter or oil
2 cups Gefen Israeli Couscous
2 and 1/4 cups water
1 teaspoon Gefen Salt, plus more as needed
grated Tuscanini Parmesan cheese, for garnish (optional)
finely sliced chives, for garnish (optional)
1 tablespoon butter or oil
1 large shallot, finely diced
12 ounces (340 grams) mushrooms, sliced (I use cremini and shiitake)
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
1 and 1/2 cups heavy cream
1 tablespoon soy sauce
Heat the butter or oil in a medium saucepan over medium heat. Add couscous and toast, stirring often, until lightly browned and fragrant. Add water and salt.
Lower the heat and cover the saucepan. Simmer for eight minutes, until the water evaporates, stirring occasionally. Taste and add more salt if necessary.
Heat butter or oil in a skillet. Sauté the shallot for seven minutes, until lightly browned.
Add mushrooms and cook for 10 minutes, until there’s no liquid in the pan and the mushrooms are browned. Season with salt and pepper.
Add heavy cream and soy sauce and simmer for two to three minutes, until lightly reduced. Taste and adjust seasonings as necessary.
Put the couscous on a large platter or in a serving bowl and top it with the cream sauce, mixing it in the bowl. Garnish with Parmesan and chives, if desired.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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