MUSHROOM QUINOTTO

MUSHROOM QUINOTTO - TM

Mushroom risotto is one of my favourite risotto. I made for the first time Mushroom quinotto which is made with quinoa. I'm not going to say that is better than the risotto but I was pleasantly surprised and really enjoyed it. I changed the Thermomix recipe a bit and made it the same way as my favourite mushroom risotto recipe and it really worked well. A very good alternative recipe if you want to eat quinoa in a very delicious way.

Difficulty: easy

Preparation time: 15min

Total time: 30min

Serving size: 4 portions

Ingredients

80 g Parmesan cheese, cut into cubes (3 cm)

1 leek (white part only), cut into quarters

80 g butter, cut into pieces

550 g water

150 g white wine

½ tbsp Vegetable stock paste or cubes

250 g white quinoa, rinsed and drained

400 g fresh mushrooms variety (I used cup mushrooms, baby brown mushrooms & oyster mushrooms), sliced

1 bunch Italian parsley, chopped

6 garlic cloves, crushed

salt and ground black pepper, to taste

Olive oil

1/4 cup dry sherry

80 g pouring (whipping) cream

Preparation

Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.

Place leek into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add butter and sauté 3 min/Varoma/speed 1.

Add quinoa and wine and cook 3 minutes/Varoma/speed 1. (This is not from the actual recipe!)

Add water and stock paste and cook 15-17 min/100°C/reverse/speed 1, or until quinoa is cooked. (I tried the quinoa at this point and it needed some extra time. I cooked it for an extra 2 min.)

In the meantime, put some olive oil in a large frypan and add the mushrooms. Let them cook until the water they released has been absorbed again. Add the garlic and the parsley and cook for about 2 minutes, stirring to make sure it doesn't burn. Add the sherry and cook until it has been absorbed, about 1 more minute. (This is how I cook my mushroom risotto, and not from the actual recipe!)

Add half of the mushrooms, and some salt & pepper and cook 2 min/100°C/reverse/speed 2.

Add cream and reserved Parmesan and combine 7 sec/reverse/speed 3. (Finish combining with the spatula.)

Serve garnished with the rest of the mushrooms on top.

Nutrition

per 1 portion

Calories: 2258.6 kJ / 537.8 kcal

Protein: 15.3 g

Carbohydrates: 42.5 g

Fat: 32.2 g

Saturated Fat: 18.5 g

Fibre: 9.2 g

Sodium: 448.6 mg

Notes:

If you don't have a Thermomix, I would cook the mushrooms in a large frypan first, following the above instructions.

In large pot, cook the finely chopped leek with the butter until soft and then add the rinsed quinoa and wine and cook until the wine has evaporated. Add the water and stock paste, cover and cook for about 15-20 minutes. Check the quinoa and if it is cooked, add the mushrooms and cook for another 2 minutes, stirring, or until warmed through. Add the cream and the parmesan and stir. Let it rest for a couple of minutes and serve with the rest of the mushrooms on top.

**Please note that I have never tried this way, it is only my suggestion - the way I would do it - if you do not own a Thermomix. 😎

Comments

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