A creamy and nourishing vegetarian dish with quinoa, mushrooms, and Parmesan cheese in an Italian style.
# What You'll Need:
→ Mushrooms
01 - 14 oz cremini or mixed mushrooms, cleaned and sliced
→ Quinoa
02 - 1 cup quinoa, rinsed
→ Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)
→ Seasonings
10 - 2 tbsp olive oil
11 - ½ tsp sea salt, or to taste
12 - ¼ tsp freshly ground black pepper
13 - 1 tbsp fresh thyme leaves or 1 tsp dried
14 - 2 tbsp chopped fresh parsley, for garnish
# Step-by-Step Guide:
01 - Heat olive oil and 1 tbsp butter in a large heavy saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Incorporate minced garlic and stir for 1 minute until fragrant.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms brown and liquids evaporate.
04 - Stir in rinsed quinoa and cook for 1 to 2 minutes, coating grains evenly and lightly toasting.
05 - Pour in dry white wine and cook, stirring, until it is mostly absorbed.
06 - Add one ladle of warm vegetable broth at a time, stirring frequently and allowing each addition to absorb before adding the next.
07 - Continue cooking and stirring for 20 to 25 minutes until quinoa is tender and creamy. Use broth as needed, not necessarily all.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and black pepper to taste.
09 - Remove from heat, cover, and let rest for 2 minutes. Serve hot, garnished with fresh parsley and additional Parmesan if desired.
