Foraged Mushrooms with Cous Cous

Cooking is an adventure, for the palette, for the hands, for the soul.  Even though medical school is crazy, I need adventures outside of pathology power points. Today I had to share a recent adventure with Hen of The Woods, or Chicken of The Woods, mushrooms gifted to us by another med student. Just look at it, it’s gorgeous.

Chicken of The Woods Mushroom

So wait, you’re  studying to be a doctor and you go find weird mushroom to eat?  Yes! They are fantastic and a fun way to experience the outdoors. My dad helped us search for the Morrel mushrooms growing up on a ranch in southern Oklahoma every single spring.  When mushroom hunting, I always triple check the ID and take time to understand what grows in my area though. If you are interested in getting started yourself be sure to check these 5 easy to ID varieties!

Back to the recipe….My friend brought be some Chicken of The Woods mushrooms and I knew something fantastic was waiting for dinner. A recent trip to the Tulsa Farmer’s market contributed a gorgeous Chinese Eggplant, and a trip to Trader Joe’s a couscous blend that was perfect for a warm, hearty dish with a bright sauce to complimented the flavors.

Trader Joe’s Couscous
Farmer’s Market Find: Chinese Eggplant

As a note I do not add salt and pepper indications to my recipes because you should season as you like to season.

If you don’t have forageable mushrooms in your area feel free to substitute Portabella or another firm mushroom variety. Comment below with your favorite mushroom dishes!

Foraged Mushrooms with Couscous and Lemon Cream Sauce

A  delightfull dish of foraged mushrooms, farmers market finds, couscous and a silky lemon cream sauce. 

Course Main Course
Cuisine American, Mediterranean
Keyword Chicken of the Woods, Cous Cous, Fall Dinner, Mushroom
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 390 kcal
Author Ashley Watson with


Main Dish

  • 2 C Mushrooms (Chicken of the Woods or other firm variety)
  • 1 medium Chinese eggplant
  • 1/2 C Olive Oil
  • 2 C Couscous


  • 1/2 C Plain yogurt
  • 1 Lemon, juiced
  • 1 Tbsp Olive Oil


  1. Cook couscous according to package directions. While it is cooking, saute sliced eggplant in olive oil until tender ( 5-7 minutes) set aside. Saute sliced mushrooms until they appear softened slightly (5-7 minutes). Stir together sauce ingredients. Plate sauteed vegetables over serving of couscous and top with cream sauce and chives or parsley for garnish. If you prefer more lemon flavor add 1/4 tsp zest. (add salt and pepper to taste as well, there are no listings in the recipe so you can add to your taste preferences) Enjoy! 

2 thoughts on “Foraged Mushrooms with Cous Cous”

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