Veg Planet - Asparagus and Mushroom Stew over Quinoa

[Guest guest]

* Exported from MasterCook *

 

Asparagus and Mushroom Stew over Quinoa

 

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 ounce dried porcini mushrooms

2 cups quinoa

2 tablespoons olive oil

1 1/2 cups chopped onions

3 garlic cloves -- minced

1/2 teaspoon dried sage or thyme

orange

1 teaspoon chopped fresh sage or thyme

1 teaspoon salt

1/2 pound fresh chanterelle, shiitake, portobello,

or other flavorful mushrooms

2/3 pound asparagus

1/2 cup sherry

plus

1 tablespoon sherry

1 red bell pepper -- seeded and cut inti thin julienne

strips

1 teaspoon cornstarch dissolved in 1 tablespoon water

1 teaspoon red or white wine vinegar

salt and fresh-ground black pepper to

taste

 

Here, exotic mushrooms are cooked in butter, combined with a porcini broth and

asparagus, and served over quinoa. Healthful and easy, although a bit more

expensive to make than most of the dishes in this book, this is a very special

meal when served with fresh, warm bread to soak up the juices.

 

In a small bowl, cover the dried mushrooms with boiling water. Let them soak 15

minutes. (Do not discard the soaking liquid.)

 

Rinse the quinoa in a fiine-meshed sieve under cold running water for 1 minute

to extract the bitter saponins. Let the quinoa drain for 2 minutes.

 

Bring 4 cups water to a boil. In a saucepan, heat 1 tablespoon olive oil over

medium heat. Add the onions and 1 minced garlic clove, and saute, stirring

frequently, until they soften, about 5 minutes. Add the sage or thyme and the

quiinoa, and cook 1 minute more, stirring constantly. Add 1/2 teaspoon of the

salt and the 4 cups water, turn the heat to low, and cover the pan. Let the

mixture cook for 15 minutes.

 

While the quinoa cooks, drain the dried mushrooms, saving the soaking liquid.

Remove the stems of the fresh mushrooms if they arre shiitakes. Chop the fresh

and the dried mushrooms into bite-size pieces; keep rhe fresh and dried

mushrooms separate. Break off the tough ends of the asparagus, and cut the rest

of the stalks into 2-inch lengths.

 

Heat the remaining 1 tablespoon oil in a large skillet. Add the fresh mushrooms

and the remaining minced garlic, and cook over medium heat 2 to 3 minutes,

stirring frequently. Then add the 1/2 cup sherry, the remaining 1/2 teaspoon

salt, and the mushroom soaking liquid. Add the asparagus, red pepper, and dried

porcini, and simmer the mixture 6 to 7 minutes, until the asparagus is just

tender. Add the dissolved cornstarch and the vinegar, let the sauce come to a

boil, and simmer until it thickens slightly, about 30 seconds. Remove the pan

from the heat, and add 1 tablespoon sherry. Stir, and add salt if you like, and

pepper.

 

Spoon the quinoa onto plates. Spoon the mushroom and asparagus mixture over,

and serve.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 474 Calories; 12g Fat (23.8% calories

from fat); 13g Protein; 73g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

557mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0