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Mushroom quinotto


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Ingredients

4 portion(s)

  • 100 g Parmesan cheese, cut into pieces (3 cm)
  • 1 brown onion (approx. 200 g), cut into quarters
  • 80 g butter, cut into pieces
  • 500 g liquid beef stock or 1 tbsp beef stock paste, with 500 g water
  • 250 g white quinoa, rinsed and drained
  • 180 g fresh mushrooms of choice, cut into slices
  • 1 pinch salt, to taste
  • 1 pinch ground black pepper, to taste
  • 3 sprigs fresh thyme, leaves only
  • 250 g pouring (whipping) cream
  • 2 sprigs fresh basil, leaves only, roughly torn
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Recipe's preparation

  1. Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.

  2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides. 

  3. Add butter and sauté 3 min/Varoma/speed 1.

  4. Add  water, stock paste and quinoa and cook 15 min/Varoma/counter-clockwise operation/speed 1.

  5. Add mushrooms, pepper and thyme and cook 2 min/100°C/counter-clockwise operation/speed 2.

  6. Add cream and reserved Parmesan into mixing bowl and mix 7 sec/counter-clockwise operation/speed 2

  7. To serve, season to taste, then transfer to a large serving dish or bowl, or onto individual plates, and sprinkle with torn basil leaves.

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Accessories you need

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Tip

It would be hard to overestimate the importance of quinoa in Ecuador. In ancient times this seed was considered sacred, holy and able to provide the ancient Incan warriors with super-human strength. To honour this, every year a festival marking the first harvest was held with a solid gold tool used to harvest the first crop. The invading Spanish Conquistadors, seeing the seed’s importance to the ancient Incans, then proclaimed its cultivation forbidden and punishable by death! Today however, quinoa has reclaimed its role as a main component of the Ecuadorian diet and the agricultural industry. A super food known the world over, this gluten free seed continues to grow in popularity and appear in many modern cuisines. This decadent and creamy “quinotto” replaces rice with quinoa.

 

Recipe by Maria (Mayfe) Fernanda Loayza Hidalgo, President of Thermomix Ecuador, Peru and Panama.


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Comments

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  • My kids love this recipe! Has anyone tried...

    Submitted by MrsPugh2017 on 8. February 2018 - 10:40.

    My kids love this recipe! Has anyone tried freezing it?

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  • Hi Madaboutdarkpurple, It is

    Submitted by Thermomix in Australia on 25. August 2015 - 11:11.

    Hi Madaboutdarkpurple,

    It is 500 g liquid beef stock OR 1 tbsp beef stock paste with 500 g water.

    Hope this helps,

    Kind regards,

    Thermomix Head Office

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  • Just checking its 500g Stock

    Submitted by Madaboutdarkpurple on 21. August 2015 - 19:24.

    Just checking its 500g Stock and 500g Water?

    It is taking well over the 15 mins?

    I've had to put on for another 15?

     

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  • For me this recipe was an

    Submitted by TheGreekWay on 2. January 2015 - 23:40.

    For me this recipe was an apocalypse! Fantastic! I used evaporated milk instead of cream and the result was lighter but VERY tasty. This is one of the few recipes I make very often and enjoy it even when the food is cold. It is added value of this recipe, because for example a risotto can't be eatten the next day, but the quinotto is just as perfect as the first day tmrc_emoticons.;) Try it!

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  • This was to die for!!!!

    Submitted by Katrinalee78 on 28. October 2014 - 21:45.

    This was to die for!!!!

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  • Of course it's going to be

    Submitted by Hilkee on 9. October 2014 - 17:18.

    Of course it's going to be tasty with cheese and cream. Very rich, thanks for quick recipe!

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  • This is one of my favourtie

    Submitted by Kittykat2907 on 31. March 2014 - 17:27.

    This is one of my favourtie recipes.. I absolutely love it.

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  • I made this and it was yummy!

    Submitted by ardijo on 25. March 2014 - 17:39.

    I made this and it was yummy! You could use less Parmesan if you wanted to though. 

     

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  • Fantastic recipe.  Added

    Submitted by Toni Hume on 24. March 2014 - 21:29.

    Fantastic recipe.  Added chicken which was divine!

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  • Loved it but could only eat

    Submitted by EvasMummy on 20. March 2014 - 13:44.

    Loved it but could only eat it as a side dish... So rich and filling!!! The neighbours had the leftovers and have raved about it. tmrc_emoticons.-) 

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  • I think I could eat this

    Submitted by Kittykat2907 on 24. November 2013 - 15:21.

    I think I could eat this everyday!!

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  • Gorgeous as a side with steak

    Submitted by ClemoR on 19. November 2013 - 21:36.

    Gorgeous as a side with steak and greens - very gourmet !

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  • Fantastic recipe, loved it!!

    Submitted by amg1405 on 11. November 2013 - 10:12.

    Fantastic recipe, loved it!!

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  • Would never have thought to

    Submitted by Chief Family Officer on 27. October 2013 - 17:41.

    Would never have thought to replace rice with quinoa. What a great idea! Will try this ASAP

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  • Have just made this one as

    Submitted by supernadsy on 21. October 2013 - 17:17.

    Have just made this one as the idea of risotto using quinoa really appeals to me. Although I'm not a mushroom fan so substituted that for pumpkin and baby spinach. A little too cheesy and creamy for my taste buds but such a great idea! Will definitely try this again with some variations. Thanks!

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