Wild Mushroom Quinotto Recipe

Ingredients

• 4 cups chicken stock see 
• 4 servings cilantro leaves 
• 3  garlic clove minced
• 0.3 cup cup heavy whipping cream 
• 4 cups mushrooms wild mixed chopped
• 2 tablespoons olive oil 
• 0.5 cup grana padano cheese grated
• 2 cups quinoa raw
• 4 servings pepper black freshly ground to taste
• 2 medium shallots finely chopped
• 2 tablespoons butter unsalted divided
• 0.5 cup wine 

Equipment

• frying pan
• sauce pan
• slotted spoon

Directions

1. In a saucepan, bring the stock up to a boil and reduce to a simmer while you are working on the other ingredients.
2. Heat a large sauté pan with straight sides over high heat.
3. Add the oil and when it starts to shimmer, add about half the mushrooms. You don’t want to overcrowd the pan, and the mushrooms should be in a single layer. Leave them for 2 to 3 minutes to develop a nice golden brown.
4. Add 1 tablespoon of butter, season with salt and toss to cook another minute.
5. Remove using a slotted spoon and repeat with the rest of the mushrooms and another tablespoon of butter. Set aside.Reduce heat to medium-low and add shallots and garlic. Cook for 3 to 4 minutes, until translucent, and then add quinoa. Toast for about a minute and then add the white wine.
6. Let it reduce by half and then stir in about 2 cups of the hot stock. Continue adding stock, a 1/2 cup at a time, stirring in intervals for 15 minutes. You’ll need between 4 and 5 cups of stock to achieve a “risotto-like” texture. Cover for the last 5 minutes.
7. Add in the reserved mushrooms, heavy cream, cheese and season to taste.
8. Serve immediately, garnished with fresh herbs.Try out these recipes with quinoa on Food Republic:Quinoa Power Bars Recipe
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