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. Stir in the cream and Parmesan, then heat through for one minute.
100 ml pouring cream25 ml olive oil- 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