Toasted Israeli Couscous with Brown Butter Bluefoot Mushrooms and Applewood Smoked Bacon

Ran across the all too rare bluefoot mushroom at Whole Foods and really tried to do it justice.

From gastronomic guesswork
The couscous was toasted in a little olive oil over medium heat until golden brown in a large saute pan. Water was added to cover the couscous by 1/4" and simmered until par cooked (just a little toothy). Separately, the thick applewood smoked bacon was roasted on a drying rack in a cookie sheet at 350F for 20 minutes. The brown butter was prepared by combining 1/4 butter with 1/8 cup of nonfat dry milk powder, cooking over low heat until golden and foaming, then quickly removed from heat. Two minced shallots were sauted in olive oil and sea salt until slightly brown, then this was combined with the couscous and bacon. The bluefoot mushrooms were quartered and quickly sauteed in the brown butter just before plating.

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