Mushroom quinotto with parmesan

Mushroom quinotto with parmesan

4 Servings • 285 kcal / 1195 kJ, 17 g E, 10 g F, 25 g KH pro Portion


150 g white quinoa

5 g dried porcini mushrooms

400 g small mushrooms

1 onion

3-4 sprigs of thyme

100 g Parmesan

150 ml white wine

1 Teaspoon of salt

1 Msp. Pfeffer

100 ml of hot vegetable stock

Preparation time:

that. 25 Minutes (plus cooking time)

Put the quinoa in a colander, wash it thoroughly under hot running water and let it drain. Put the porcini mushrooms in a bowl and with 50 Pour ml of boiling water over it. Clean the mushrooms, Just cut off the ends of the stems and halve the mushrooms. Peel the onion and chop finely. Wash the thyme, Shake dry and pluck the leaves off. Remove the porcini mushrooms from the water and finely chop them, pick up the water. Grate the parmesan.

Quinoa with wine, Soaking water of the mushrooms, salt, Pfeffer, broth, Parmesan, Put the thyme and porcini mushrooms in a saucepan and mix. Place the mushroom pieces on top. Close the lid, Boil once and then over medium heat for approx. 20 Let simmer for minutes.

Meanwhile, stir from time to time and possibly add some more water or broth. Mix thoroughly again before serving.

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