Paired with a salad, this mushroom and quinoa bake is an easy, healthy, and totally delicious dinner.
Try to find some interesting fresh mushrooms for this dish – tasty ones like shiitake, cremini, and portobello. You could also use dried mushrooms, like porcini. The taste of porcini mushrooms is divine, so earthy in the way that truffles are, at least to my taste.
If you do use dried mushrooms, be sure to rinse them well to get rid of the grit. A great post on the topic of dried mushrooms and grit is at thekitchn.com. One important learning is that the water you use to rehydrate these mushrooms is at least as important as an ingredient as the mushrooms themselves. I really hate grit in my food, so I was fastidious during the soaking-rinsing process. It took some time. I ended up with a small amount of mushroom volume, and a few cups worth of an amazing mushroom broth. It needed to be strained through a very fine strainer, but it was amazing, and it should be a crime to discard, which is what you might do if you follow the instructions on the jar/pack. Keep that broth for stock or mushroom soup.
If you are not vegetarian, try adding 50g of finely chopped and pan seared pancetta to the mix.
Mushroom quinoa bake, tomato and lettuce salad
- 1 onion
- 200 g fresh mozzarella
- 1.5 cups cooked quinoa
- 4 cups assorted mushrooms, cleaned and diced including something strong like shiitake
- 1 cup plain flour
- 1 tsp baking powder
- 4 eggs
- 1 Tbsp mustard
- 1/2 cup oil
- salt and pepper
Preheat oven to 180°C (360°F).
Grease a 19cm square (or similar) baking dish or tin and line with grease-proof paper, allowing a good couple of inches of over-hang (to allow you to lift the slice out after it’s cooked).
Saute the mushrooms until any expelled liquid has evaporated and they are starting to brown.
Chop onion finely.
In a small bowl, combine the eggs, mustard, and oil and whisk until combined.
Put all the ingredients – the mushrooms, onion, and egg mixture – into a large bowl, along with the flour, baking powder, and cheese. Season with salt and pepper.
Pour the batter into the baking dish or tin and bake for 45-60 mins. It should be golden on the top and firm to the touch. A skewer inserted should come out dry.
Serve with your favorite relish and a fresh salad. Store any left-overs in the fridge for the next day, or cut into slices, wrap in plastic wrap and freeze. It can be re-heated in the oven or the microwave.