Quinotto with Mushrooms
Sunnyside Cook
A hearty vegetarian main dish highlighting gluten-free quinoa and rich-tasting mushrooms.
Ingredients
- 4-5 cups chicken or vegetable broth
- 4 tablespoons olive oil
- 8 cups chopped, mixed mushrooms
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
- 5 medium shallots, chopped -about 1/2 cup
- 3 cloves garlic, minced
- 2 cups raw quinoa -rinsed and drained
- 1/2 cup dry white wine
- 1/4 cup whipping cream
- 1/2 cup grated Parmesan cheese
- salt and freshly ground pepper
- thinly sliced green onion tops
- fresh parsley or cilantro leaves, chopped
Instructions
- Place the stock in a small saucepan and bring to a boil. Reduce the heat to simmer as you prep the other ingredients.
- Using a large, wide pan with straight sides, heat 1 1/2 tablespoons of olive oil over medium high heat. Add half of the mushrooms, trying to keep them in a single layer. Season with 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1/8 teaspoon of dried thyme. Cook them for 3-4 minutes, tossing frequently, until they become golden brown. Add 1/2 tablespoon of butter and stir to coat the mushrooms. Using a slotted spoon, remove the mushrooms to a shallow bowl and repeat the process with the remaining half of the mushrooms.
- When the second batch of mushrooms is done, add it to the bowl with the already finished ones and set aside.
- Reduce the heat to medium low and add 1 tablespoon of olive oil to the pan. Stir in the shallots and cook for about 3 minutes.
- Add the minced garlic and cook, stirring frequently, for one more minute.
- Add the quinoa to the sautéed shallots and garlic and stir, toasting the grains, for one minute. Add the wine and allow it to reduce by half, which takes about an additional minute. Scrape the bottom of the pan to loosen any tasty bits.
- Add two cups of hot stock to the quinoa mixture and stir. Raise the heat to bring the liquid to a boil, then lower it to simmer. As the stock absorbs into the quinoa, keep adding more in 1/2 cup increments (leaving the pan uncovered), for a cooking time total of 15-20 minutes. When the quinoa seems almost cooked completely, cover the pan and allow to cook on low heat for 5 more minutes.
- Add the cream and the cooked mushrooms to the pan. Stir, then cover the pot and cook for 3 minutes.
- Add the cheese, stirring to blend. Garnish with fresh, chopped herbs and serve.
Notes
Adapted from Aliya Leekong's cookbook Exotic Table: Flavors, Inspiration, and Recipes From Around The World — To Your Kitchen