Quinoa With Wild Mushrooms Recipe
Ingredients
| 1 ounce dried porcini mushrooms | ||
| Warm water | 2 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| White button mushrooms | 2 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), chopped | |
| Shallot | 1 Small, minced | |
| Oregano | 1 Teaspoon, chopped | |
| Quinoa | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
Directions
1 Combine the porcini mushrooms and warm water in a medium bowl; cover and let soak about 30 minutes. With a slotted spoon, lift the mushrooms from the liquid, rinse thoroughly, and coarsely chop. Line a strainer with a paper towel. Pour the mushroom liquid through the strainer; reserve 3/4 cup of the liquid.
2 Heat the oil in a medium saucepan over medium heat. Add the porcini mushrooms, white mushrooms, garlic, shallot, and oregano; cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the quinoa, broth, the reserved mushroom liquid, and the wine; bring to a boil. Reduce the heat and simmer, covered, until all the liquid is absorbed, 15-20 minutes. Fluff with a fork before serving.
2 Heat the oil in a medium saucepan over medium heat. Add the porcini mushrooms, white mushrooms, garlic, shallot, and oregano; cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the quinoa, broth, the reserved mushroom liquid, and the wine; bring to a boil. Reduce the heat and simmer, covered, until all the liquid is absorbed, 15-20 minutes. Fluff with a fork before serving.
Chef
