By Mark Bittman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(162)
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ¾cup dried porcini mushrooms
- 3tablespoons butter or olive oil, plus more to taste
- 2chopped shallots
- 1cup chopped shiitake caps
- 1½cups quinoa
- Salt and ground black pepper
- ½cup dry white wine or water
- 2 to 3cups chicken or vegetable stock
- ¼cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzola
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
409 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 16 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
Step
2
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
Step
3
Start adding the stock about ½ cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
Step
4
Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
Ratings
5
out of 5
162
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Cooking Notes
Beach Barb
Made this several times for friends and family - a hit every time! Delicious and (somewhat) healthy!
Karen Jacobs
This was delish. I never follow a recipe fully so I tweaked as I went and it came out great. Wound up using trader joes brie with mushrooms and parmesan as the cheese, and it was yummy so basically use any cheese you have.
Dayna
Added 2/3c edamame. Used 1c dried shiitakes- should use more. Also onion (didn’t have shallot). 1/2c Parmesan, 1/4 Gorgonzola. Pretty good but a little heavy/dense on the quinoa.
Elaine
Great way to add whole grains while feeling a bit decadent. I went further last time to roast oyster mushrooms on a sheet pan (tossed with olive oil, 400 F in oven, about 20 minutes turning half way through until both sides were brown, sprinkled with salt at the end when they were crispy), and topped it on the risotto. For Mother's Day, to make it extra mushroomy, and added a small dab of La Rustichella Black Truffle Pate into the mix and ascended into heaven.
Lisa O
Super flavorful and easy. I also had 2 cheeses (parmesan and gorgonzola) and it was plenty delicious.
SueC
In the Instantpot at 6000 feet:After sautéing, deglaze with the wineAdd 2 to 2-1/2 cups total mushroom liquid and stock3/4 tsp saltPepperCook at high pressure (“Manual”) 9 minutes. I let it cool down 10 minutes before releasing pressure, but you could try releasing immediately.Stir in cheeses, adjust seasoning, and serve.We substituted dried Morels for the Porcini, and goat cheese for the Gorgonzola, and it was delicious.
Mark B
I've made this a couple of times with the quinoa and loved it but couldn't get the team to embrace it. I made it a third time with Risotto and it was also delicious, however the Gorgonzola ratio to risotto was a little much for my group.
Karen Jacobs
This was delish. I never follow a recipe fully so I tweaked as I went and it came out great. Wound up using trader joes brie with mushrooms and parmesan as the cheese, and it was yummy so basically use any cheese you have.
Karen Jacobs
OK addition to my note, prior to adding the cheese, this was delicious, so if you don't eat dairy or don't want the cheese, it will be delish without it
SueC
I love this recipe! I use more stock and cover with a lid for a few minutes as I cook at altitude, and I substitute some different mushrooms that I have on hand. Has anyone adapted this for Instant Pot or other pressure cooker?
Linnea
Used all 3 cups of chicken stock. Double the cheese to make this more like risotto and less like loosely coagulated quinoa.
Beach Barb
Made this several times for friends and family - a hit every time! Delicious and (somewhat) healthy!
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