We tried mushroom quinotto at one of the Los Angeles restaurants over the New Year holiday. I liked the taste of the browned mushrooms, the texture of the quinoa, and the flavor of truffle permeating the grains. It has quite a long list of ingredients for an all-in-one dish, but if you have home-made chicken broth and the fresh herbs handy in the refrigerator, this is definitely a recipe worth trying for a week-night dinner.
- 6 cups sliced mushrooms (I used trumpet mushrooms as they are tougher and browns nicely on the skillet)
- 2 Tbsp olive oil
- 2 cups quinoa, rinsed and drained
- 5 cups chicken broth
- 1 large onion, sliced thinly
- 2 Tbsp minced garlic
- 4 Tbsp butter
- 1/4 cup white Modena vinegar
- 1 cup grated Parmesan cheese plus more for garnish
- 1/2 lemon, juiced
- lemon zest
- 1/4 cup chopped chives plus more for garnish
- 2 Tsp of fresh thymes for garnish
- 1 Tbsp truffle oil
- Salt and pepper to taste
- Brown sliced mushrooms in 2 Tbsp olive oil over medium high heat in large skillet until browned on both sides. Set aside.
- Melt 2 Tbs butter in the skillet over medium high heat and stir in the drained quinoa. Toast until fragrant. Remove from skillet and set aside.
- Melt another 2 Tbsp butter in a large dutch oven over medium high heat. Stir in minced garlic and sliced onion until softened and browned.
- Turn down heat. Add toasted quinoa to the dutch oven and add the chicken broth cup by cup, stirring frequently until the liquid is absorbed by the quinoa.
- Once the liquid has been reduced and the quinoa has sprouted, stir in the browned mushrooms, lemon juice, lemon zest, modena vinegar, chives, thyme, and Parmesan cheese. Add salt and pepper to taste. Stir in truffle oil last.
- Serve immediately. Garnish with more chives, thymes, and Parmesan cheese.