Sunday, October 9, 2011

Quinoa with Mushrooms

After last night's feast, wife wanted to go light. I'd purchased some mushrooms for a planned frittata this morning but we bailed on that. Wife then said 'quinoa! how about quinoa with the mushrooms for dinner?'. We had the mushrooms and some quinoa in the pantry so went with this dish the base of which I found online but definitively made my own. This is supposedly a side dish, but with a grating of fresh Parmigiano Reggiano it was more than enough as an entree.

12 oz mix chanterelle and crimini mushrooms chopped
1 clove garlic pounded into a paste
1 large onion diced
3 tablespoons butter
2 tablespoons olive oil
3 cups chicken or vegetable broth
1/12 cups quinoa soaked and drained
3 twigs fresh chopped thyme leaves
2 tablespoons chopped fresh parsley
Grating of Parmigiano Reggiano over the top


In a deep skillet or saute pan over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the oil. Add the garlic with the onion to the skillet and heat to almost browned. Remove into a bowl then add 1 tablespoon butter with 1 tablespoon oil to the skillet and raise the heat to high. Saute the mushrooms in the skillet and heat until they've released their liquid, about 5-7 minutes. Season well with salt and plenty of fresh cracked pepper, then remove into another bowl.

In a saucepan, heat the stock to a simmer. In the skillet reduce the heat to medium-high, add the last tablespoon of butter then the quinoa, cooking to browned, about 3 minutes. Add the stock to the skillet with the quinoa, and once it is boiling, reduce the heat to a simmer and cover until the liquid is mostly absorbed, about 10 minutes. This would be a good time to loosen any caramelized bits that have stuck to the skillet surface. Combine the onion and mushrooms into the skillet with the quinoa, season with the thyme, and cook for a couple of minutes to allow the flavors to combine. Remove the skillet from the heat and stir in the parsley, and serve.