Quinoa and Aromatic Mushrooms

It’s recipe time! I made this one up when I was hungry while grocery shopping. Not usually a good idea but something good came out of it this time. Let’s take a look and see what’s cookin!

It’s embarrassing how easy this recipe is but it just comes out so well and makes your kitchen smell so heavenly that you just can’t care. The whole key to separating this dish from any other blah quinoa recipe is rosemary! And garlic. Garlic is a staple.

Ingredients: mushrooms, wiped down and de-stemmed and give it a coarse chop; one clove of garlic minced; roughly one tablespoon of rosemary minced; and since I made this for myself I used a quarter cup of quinoa. Not pictured is white wine because I threw that in there spontaneously…

First of all, yes that is one clove of garlic. It was a mongo clove but who doesn’t like garlic? If you said “I don’t” then rethink your life’s path and what you’re missing out on.

Next step: start cooking your quinoa. The ratio is 1 part quinoa to 2 parts water. Done

Third step: heat up some olive oil and butter in a pan. I used about 1 Tbsp each, then added half a Tbsp of each later. Once it heats up throw in the garlic and rosemary and let them do work. Your kitchen will become a sanctuary for noses.

Next step: Throw in the mushrooms and let them start softening up

just stand over the pan and inhale

Next step: after the mushrooms have softened, 4-5 minutes, pour in some white wine. I didn’t measure the wine but it’s enough to come up the sides of the mushrooms in the pan, but not cover them or float them.

Now sit back and let them simmer until the white wine is reduced to about half the amount. This was around 8-10 minutes for me.

simmer simmer simmer

When your quinoa is done, fluff it with a fork then cover it back up and let it sit for around 4-5 minutes more. While it’s sitting, take the mushrooms off the heat. When the quinoa is ready throw it in a bowl and pour the contents of the pan into the bowl and stir to combine. Then throw in some parmesan cheese because it’s tasty. I have a feeling most of my recipes will end with throwing in some parmesan. Don’t care. Enjoy!

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