Mushroom and Quinoa Pie

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Mushroom and Quinoa Pie

Source: Recipzaar. From the courier mail 'Body and Soul' lift out.

 

 

1/2 brown (yellow) onion, finely chopped

3 green onions, chopped

2 garlic cloves, finely chopped

1 tablespoon (4 tsp) olive oil

600 g (21 oz) brown button mushrooms, halved

500 ml (1 pint) vegetable stock

1/3 cup pine nuts, roasted

3/4 cup quinoa

1 tablespoon (4 tsp) miso

1 1/2 tablespoons (6 tsp) arrowroot -OR- cornflour (cornstarch)

1 1/2 cups water

1 cup parsley

 

 

1. Saute onion, green onions and garlic in the olive oil for 2 minutes

untill the onion is translucent. Add the mushroom and saute for 5 mintues.

 

2. Add the stock and half the pine nuts and bring to the boil. Reduce

the heat and simmer for 30 minutes.

 

3. While the mushrooms are cooking, rince the quinoa in water then add

it to the pan with 2 cups of water. Bring to the boil then reduce the

heat, cover and cook for 15 minutes or until the grain is tender and

the water is absorbed. Remove from the heat.

 

4. Chop remaining pine nuts and add to the pan.

 

5. Mix the miso paste and kuzu (Arrowroot) in the water and stir until

smooth. Pour into the mushroom mixture and stir until it thickens

slightly. Stir through the parsley and remove from the heat.

 

6. Pour the mushroom mix into an overproof dish. Top with quinoa and

back in an oven for 20 minutes at 160 C (320 F).

 

7. Seve with stir-fried spinach or asian greens.

 

 

Serves 4.