Quinotto with Mushrooms

We recently had the fantastic opportunity to travel in Ecuador and Peru. While sights of sea turtles skimming through the water of the Galapagos and majestic Incan ruins emerging from the fog at Machu Picchu are still vivid in my mind, the food we encountered on our trip stands out as well. Ceviche made with freshly caught fish, lime, and salt—and served with popcorn!—at the home of a local fisherman was a highlight of our time on San Cristobal Island. Dessert donuts called Picarones made with Peruvian pumpkin and sweet potatoes graced the end of a meal we ate al fresco in the Sacred Valley near Cusco.

One dish we encountered in both countries was quinotto—a “risotto” treatment of native South American quinoa. While we had tasty renditions that featured asparagus in one place and peas in another, our favorite version was packed with a variety of richly flavored mushrooms. It was on the menu at the Endemic Turtle, a fun restaurant on Isabela Island in the Galapagos. When we returned home, I was determined to recreate it.

I found a guiding recipe developed by Aliya Leekong for her cookbook Exotic Table: Flavors, Inspiration, and Recipes from Around the World. Leekong used a mixture of wild mushrooms for her quinotto; I did buy some oyster mushrooms, but also mixed in easily found white button, baby bella, and large portabella mushrooms. And I doubled the amount of mushrooms and shallots in Leekong’s recipe to deepen the flavors.

While some quinoa sold here says that it is prewashed, I always rinse the quinoa I’m cooking in a sieve to be sure to remove any traces of the oil that naturally clings to the grains.

Building layers of flavor step by step is what makes this quinotto so special. The mushrooms’ preparation is relatively simple: a sauté in olive oil with flavoring from salt, pepper, and thyme and a bit of butter. Leekong advised against crowding the pan with too many mushrooms, so I followed her advice and cooked mine in two batches. Afterwards, the base develops further as shallots and garlic flavor the oil that the quinoa briefly toasts in. White wine helps to loosen any charred bits that have clung to the pan and gives the quinoa a slight perfume. Then warm stock is added in stages until the quinoa is cooked and ready to be finished.

In the last 5 minutes, the mushrooms return to the pan to wash the quinoa with their essence. Some whipping cream and Parmesan make the whole dish more luxurious, and a few herbs on top add just the right touch of freshness.

We learned about the benefits of quinoa on our trip: high levels of protein, fiber, and iron. But what we love about this dish is the way the flavorful, meaty mushrooms play against the almost nutty quinoa mixture. We brought home a memory of a special meal and a determination to bring that same celebration to our dinner table as often as possible.

Quinotto with Mushrooms

Sunnyside Cook

Dawn Dobie

A hearty vegetarian main dish highlighting gluten-free quinoa and rich-tasting mushrooms.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 8

Ingredients

  

• 4-5 cups chicken or vegetable broth
• 4 tablespoons olive oil
• 8 cups chopped, mixed mushrooms
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 5 medium shallots, chopped -about 1/2 cup
• 3 cloves garlic, minced
• 2 cups raw quinoa -rinsed and drained
• 1/2 cup dry white wine
• 1/4 cup whipping cream
• 1/2 cup grated Parmesan cheese
• salt and freshly ground pepper
• thinly sliced green onion tops
• fresh parsley or cilantro leaves, chopped

Instructions

 

• Place the stock in a small saucepan and bring to a boil. Reduce the heat to simmer as you prep the other ingredients.
• Using a large, wide pan with straight sides, heat 1 1/2 tablespoons of olive oil over medium high heat. Add half of the mushrooms, trying to keep them in a single layer. Season with 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 1/8 teaspoon of dried thyme. Cook them for 3-4 minutes, tossing frequently, until they become golden brown. Add 1/2 tablespoon of butter and stir to coat the mushrooms. Using a slotted spoon, remove the mushrooms to a shallow bowl and repeat the process with the remaining half of the mushrooms.
• When the second batch of mushrooms is done, add it to the bowl with the already finished ones and set aside.
• Reduce the heat to medium low and add 1 tablespoon of olive oil to the pan. Stir in the shallots and cook for about 3 minutes.
• Add the minced garlic and cook, stirring frequently, for one more minute.
• Add the quinoa to the sautéed shallots and garlic and stir, toasting the grains, for one minute. Add the wine and allow it to reduce by half, which takes about an additional minute. Scrape the bottom of the pan to loosen any tasty bits. 
• Add two cups of hot stock to the quinoa mixture and stir. Raise the heat to bring the liquid to a boil, then lower it to simmer. As the stock absorbs into the quinoa, keep adding more in 1/2 cup increments (leaving the pan uncovered), for a cooking time total of 15-20 minutes. When the quinoa seems almost cooked completely, cover the pan and allow to cook on low heat for 5 more minutes.
• Add the cream and the cooked mushrooms to the pan. Stir, then cover the pot and cook for 3 minutes.
• Add the cheese, stirring to blend. Garnish with fresh, chopped herbs and serve.

Notes

Adapted from Aliya Leekong's cookbook Exotic Table: Flavors, Inspiration, and Recipes From Around The World — To Your Kitchen