Saturday was sunny, but chilly and the last day for my local farmers market. I fortunately live near nice grocery stores, but it’s hard to replicate the selection of fresh produce from the hands that cared for it. I bought the most beautiful wild mushrooms from a farmer in overalls with a long, white beard. He joked with us while we found everything we needed and more at his stand. He gave us a mini blackberry pie to enjoy for our patronage.
I wanted to make something that celebrated the flavor of these gorgeous mushrooms. At first, I thought of risotto, but I didn’t have arborio rice on-hand. Instead, I used whole wheat couscous and finished the dish with the last of the thyme and chives from my garden. Serve this with a big green salad for a vegetarian main or add a generous scoop next to your favorite protein.