Quinoa and Wild Mushroom Pilaf
1 cup plain quinoa
1 large size onion, thinly sliced
2 medium size garlic cloves, chopped
1 package shitake mushrooms, rinsed, patted dry, stems removed and thinly sliced
2 medium size portobello mushrooms, rinsed, patted dry, stems removed and thinly sliced
10 baby bella mushrooms or 1 package, rinsed, patted dry, stems removed and thinly sliced
4 sprigs thyme, leaves removed
½ cup chopped fresh flat leaf parsley
2 sprigs basil, rinsed, dried and cut into chiffanade
2-3 tablespoons white wine
2-3 tablespoons extra-virgin olive oil
In a medium size pot, bring the quinoa, water and salt to a boil. Cover, and cook for about 20 minutes or until the liquid is absorbed. The quinoa is done when the grains are translucent and the crescent-shaped germ separates and becomes white. The grain should still be somewhat firm. Remove quinoa from heat and allow to rest, covered, for about 10 minutes. GENTLY fluff with a fork.
While the quinoa is cooking, prepare the onion and mushrooms. In a medium size saute pan, heat the olive oil, add the onion and garlic and cook for about 5 minutes. Add the mushrooms all at once, and cook, on a medium flame for 12 minutes, or until just cooked through and slightly softened. Add the white wine, and cook until evaporated. Add the fresh herbs and cook for another 2 minutes. Remove the pan from the heat. Adjust seasonings with kosher salt and freshly ground pepper.
Add the mushroom and herb mixture to the quinoa and gently mix together, do not overmix. Adjust seasonings with fine sea salt and freshly ground pepper.