One of my favorite things to cook are mushrooms in white wine. They are the perfect pair. A few weeks ago I made the mistake of going grocery shopping without a set menu or even a list. When left to my own devises in the market I tend to buy things I don’t need. So I made a decision to buy things on the fly that I know I can cook with. So when I saw the mushrooms I instantly thought of a recipe I made months ago mushrooms with Israeli couscous. Since I made this recipe before I felt it was lacking some pow. So I decided to add fresh Parmesan cheese and fresh parsley, presto! We have a winner!!! A great dish to eat alone or as a side, super easy and super yummy! It can also be eaten warm or cold, it is a very versatile dish. 

This recipe made about 2 full portions so adjust accordingly.


  • 1 box of Israeli couscous, Trader Joe’s has it

  • 1 tbsp of safflower oil, or any good cooking oil

  • Mushrooms, I used a mix of shitakes and crimini. Trader Joe’s sells them in packages, I used one of each. Thinly slice the shitakes and criminis Feel free to use any type of mushroom.

  • 1 small onion, diced

  • 1 garlic glove, minced

  • White wine, I used about ½ cup

  • salt & pepper

  • Handful of fresh parsley, chopped and save some for garnish

  • Fresh parmesan, grated I eyeballed the portion about ¼ cup. Also save some for garnish.

Cook couscous according to box instructions. While couscous is cooking, heat oil in large pan. Add onion and garlic sauté for a about 4 minutes or until you start to smell the garlic. Add the mushrooms and continue cooking for another 10-12 minutes. Once the mushrooms have cooked add the white wine, cover and simmer until the alcohol has evaporated about 15 minutes. Remove pan from heat and add the cooked couscous, cheese and parsley. Stir to combine. Divide, and add fresh Parmesan shavings and a sprig of parsley.


{photos and recipe by me, if you want to find other yummy recipes I have made check them out here}