Chef Leslie Lampert of Love Hospitality Group is well-known for her locally-sourced menu—everything from those amazing roasted truffle chickpeas to her homemade soups and flavorful flatbreads. At the Give Back, Give Thanks Chef series at Leiberts Royal Green Appliance Center last month, she shared a little of her love via a cooking demonstration of a wild mushroom quinoa recipe. This dish is not only easy and delicious, but also adds a lighter side dish to the sea of mashed potatoes, stuffing, gravy and hearty Thanksgiving favorites. This year, wow guests with this dish…
Wild Mushroom Quinoa Recipe
Courtesy of Chef Leslie Lampert, Love Hospitality Group
INGREDIENTS
1 cup quinoa
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
8 oz crimini mushrooms, sliced
6 oz shiitake mushrooms, stemmed, sliced
3 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 cup dry white wine (sauvignon blanc)
Grated Parmesan cheese
DIRECTIONS
- In medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, 10-15 minutes.
- Heat oil in large skillet over medium-high heat. Add onion and sauté until translucent, 5 minutes. Add garlic; stir one minute. Add mushrooms, thyme and rosemary. Sauté until mushrooms release their liquid then dry out, 8-10 minutes. Add wine; stir until reduced and syrupy, 2 minutes. Mix quinoa into mushroom mixture; season with salt and pepper. Finish with grated Parmesan cheese.
