Creamy quinoa with mushrooms and Parmesan
Creamy quinoa with sautéed mushrooms and Parmesan.
Active time25 min
Cooking25 min
Total35 min
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Ingredients
- 300 g brown mushrooms
- 100 ml pouring cream
- 80 g Parmesan
- 600 ml vegetable stock
- 25 ml olive oil
- 280 g dry quinoa
Preparation
Rinse the quinoa. Clean and thinly slice the mushrooms. Grate the Parmesan. Heat the stock.
300 g brown mushrooms80 g Parmesan600 ml vegetable stock280 g dry quinoa- sieve
- knife
- grater
- saucepan
Sauté the mushrooms in the oil for 5 minutes. Add the quinoa and stock, then cook gently for 15 to 20 minutes until the stock is absorbed and the quinoa is tender.
25 ml olive oil- sauté pan
Stir in the cream and Parmesan, then heat through for one minute.
100 ml pouring cream- sauté pan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration