Mushroom Quinotto

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 350 g mixed mushrooms, sliced
 ¼ cup raw almonds
 1 cup quinoa
 3 cups vegetable stock
 6 sprigs thyme
 30 g butter
 1 onion, diced
 3 cloves garlic, crushed
 ¼ cup white wine or water
 ¼ cup cooking cream
 2 cups baby spinach
 ¼ cup grated parmesan cheese
 salt & pepper
1

Place a frying pan over medium heat. Add the almonds to the pan to toast for 3-4 minutes, stirring occasionally. Set aside.

2

Rinse quinoa under cold running water for 1 minute or until the water runs clear.

3

Place quinoa, stock and 3-4 sprigs thyme in a medium saucepan. Bring to the boil then reduce heat to low and simmer, covered for 10 minutes. Remove the thyme sprigs.

4

In the meantime, heat butter in a frying pan over medium heat. Add onion and garlic and cook for 2-3 minutes until softened and translucent. Add mushrooms and leaves from 2 sprigs of thyme to the pan. Cook, stirring for 3-4 minutes.

5

Add wine or water to the pan, stir and scrape the bottom of the pan with the spoon to deglaze. Allow to simmer for 2-3 minutes or until the liquid has evaporated.

6

Reduce heat to low then add the cream and baby spinach. Stir to combine and season with salt and pepper.

7

Spoon cooked quinoa into the pan. Gently stir to combine with the mushroom mixture.

8

Roughly chop the toasted almonds.

9

Serve quinotto with toasted almonds and grated parmesan cheese.

Ingredients

 350 g mixed mushrooms, sliced
 ¼ cup raw almonds
 1 cup quinoa
 3 cups vegetable stock
 6 sprigs thyme
 30 g butter
 1 onion, diced
 3 cloves garlic, crushed
 ¼ cup white wine or water
 ¼ cup cooking cream
 2 cups baby spinach
 ¼ cup grated parmesan cheese
 salt & pepper

Directions

1

Place a frying pan over medium heat. Add the almonds to the pan to toast for 3-4 minutes, stirring occasionally. Set aside.

2

Rinse quinoa under cold running water for 1 minute or until the water runs clear.

3

Place quinoa, stock and 3-4 sprigs thyme in a medium saucepan. Bring to the boil then reduce heat to low and simmer, covered for 10 minutes. Remove the thyme sprigs.

4

In the meantime, heat butter in a frying pan over medium heat. Add onion and garlic and cook for 2-3 minutes until softened and translucent. Add mushrooms and leaves from 2 sprigs of thyme to the pan. Cook, stirring for 3-4 minutes.

5

Add wine or water to the pan, stir and scrape the bottom of the pan with the spoon to deglaze. Allow to simmer for 2-3 minutes or until the liquid has evaporated.

6

Reduce heat to low then add the cream and baby spinach. Stir to combine and season with salt and pepper.

7

Spoon cooked quinoa into the pan. Gently stir to combine with the mushroom mixture.

8

Roughly chop the toasted almonds.

9

Serve quinotto with toasted almonds and grated parmesan cheese.

Mushroom Quinotto

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