- 20 grams Dried Porcini Mushrooms
- 500 grams hot filtered water
- 80 grams Parmasen Cheese, cubed
- 3 French Shallots, or 1/2 brown onion
- 2 cloves garlic
- 4 sprigs parsley
- 150 grams mushrooms, sliced
- 3 tbsp Vegetable Stock.
- 250 grams quinoa, rinsed
- 1 medium sweet potato, cubed
- handful frozen baby peas
- 1 Small carrot, thinly sliced and cut into batons
- 1 Handful baby spinach, or English spinich
- knob of butter
- 30 g macadmia oil
Place dried mushrooms in bowl and cover with 500g hot water to soak.
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place french schallots (or onion), garlic and parsley into mixing bowl and chop 3 sec/speed 7.
Add oil, scrape down sides and sauté 3 min/Varoma/speed 1.
Add chopped mushrooms, soaked mushrooms and water, stock paste and quinoa and cook 15 min/Varoma//speed 1.
NOTE - you will need to add other vegetables with about 4 - 5 mins remaining.
Meanwhile fry off chopped sweet potato in covered fry pan unti soft and a little caramelised.
Add peas and carrots to quinoa mixture with 4 - 5 mins remaining.
Pour quinotto into thermoserver, alternating with spinich and cooked sweet potato. Scatter a good knob (20gms ish) butter cut into pieces over quinotto. Leave for a few minutes, then mix butter through quinoa and leave for a few more minutes before serving.
Serve seasoned with salt and pepper and grated parmasen.
We we like it with some homemade sauerkraut too.
This recipe is a bit of a hybrid of the original Mushroom Quinotto, the EDC Mushroom risotto and Quirky Cooking's Brown Rice Risotto.
To to get the carrot nice and thin, we use a vegetable peeler - 'peel' thin slices and then slice into batons.
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