Mushrooms are in season during the month of September. My husband, who has been foraging mushrooms for a long time, has found these beautiful Porcini during one of his early morning walking walks in the woods. Mushroom sare very versatile and packed with nutrients so do experiment cooking with them if you like the taste. Instead of making a risotto like I usually do, I decided to try a very easy ‘one pot’ mushrooms and quinoa dish.
What you will need for 4 servings as a side dish or 2 as a main:
- One cup quinoa raw
- 350g mushrooms sliced (I used Porcini, but you can use whatever mushrooms you prefer)
- Two garlic cloves minced
- One chopped onion
- 1 3/4 cup vegetable stock
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped coriander
- Salt and pepper to taste
In a medium pot sauté the chopped onion and garlic with the olive oil. Then add the sliced mushrooms and a bit of water, cook until they are soft. Rinse the quinoa in cold water and then add it to the pan with the stock and bring to boil. Cover the pan and let it simmer on a low heat for 10 to 15 minutes or until all the stock is absorbed. Season with salt and pepper to taste and sprinkle with the chopped coriander.
Perfect to serve as a side or light meal. Bon Appetit!