Mixed mushroom and quinoa pilaf

Mixed mushroom and quinoa pilaf

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

The combination of different mushrooms, as well as the pilaf cooking technique, turns bland quinoa into an earthy, ultra-flavoursome side dish that can really be served on its own. Turn leftovers into brekkie by topping with a poached egg.

Ingredients

Quantity Ingredient
100g porcini mushrooms
200g butter
90ml olive oil, plus extra for frying
1 brown onion, finely diced
1 garlic clove, finely diced
250g black quinoa
250g white quiona
500g swiss brown mushrooms
200g enoki mushrooms
250g button mushrooms
1 litre chicken stock, plus extra if needed
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Method

  1. Soak the porcini mushrooms in 250 ml boiling water and set aside for 20 minutes, then finely chop.

  2. Heat the butter and oil in a large saucepan over medium heat. Add the onion and garlic and cook for 10 minutes. Add both the black and white quinoa and cook for a further 10 minutes, until the quinoa starts to brown and forms a crisp crust.
  3. Meanwhile, finely chop the remaining mushrooms, reserving a few whole mushrooms to be sautéed and used as garnish.
  4. Add the chopped mushrooms (including the porcini) and the chicken stock to the quinoa and mix well. Cover the saucepan with foil and then the lid. Cook for 15 minutes, then check the liquid hasn’t reduced too much. Top up with a little more stock if necessary. Give it a good stir and cook for another 15 minutes.
  5. Remove the quinoa from the heat and stir again. Cover with the foil and leave to rest for 5 minutes. Add the salt and pepper, and mix well.
  6. While the quinoa is resting, add 1 tablespoon of oil to a frying pan and place over medium heat. Sauté the reserved whole mushrooms for about 10 minutes, until brown.
  7. Transfer the quinoa to a serving bowl and sprinkle with the whole sautéed mushrooms to finish.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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