Meat-free Monday: Quinoa risotto with Mushrooms and Thyme

I need to start by saying I didn’t post a MFM recipe last week because of our camping trip, a broken fridge, some defrosted chicken and a resulting chicken pie.  Halfway through supper Etienne reminded me that it was Monday and then sat back and enjoyed my horror with a fork-full of chicken halfway to my mouth.

This week I tried a Quinoa Risotto with Mushrooms and Thyme from Epicurious.  Have I mentioned how much I love Epicurious? (Thanks Rose!)

The very best thing is that I can be standing in Pick and Pay and look for an interesting recipe on my fancy iPhone, they have a fantastic Mobile application.

I don’t normally like to make dishes that require more than a single pan or pot, but this was worth it.  None of the kids ate it of course, but at least they ate the baby butternuts Etienne had halved and stuck in the oven.  They even asked where the salad was.  Imagine.

This is my slightly amended version as the original asks for fancy shiitake and crimini mushrooms.

  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion (about 2 onions)
  • 1 garlic clove, pressed
  • 2 250 g packs of mushrooms
  • 3 teaspoons chopped fresh thyme, divided (I used dried thyme, about 2 teaspoons)
  • 1 cup dry white wine
  • Grated Parmesan cheese

    Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

    Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée until mushrooms are tender, 6 minutes. Add wine, stir until wine is reduced and liquid is syrupy, 2 minutes. (it took about 6  minutes for this)

    Mix quinoa into mushroom mixture; season with salt and pepper.  You are meant to put the cheese over but we completely forgot.  Oops.

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