Quinoa & Crescenza with Sauteed Mushrooms

If you can't find Crescenza you can try Gruyere, Tallegio, or Brie

• 6 tablespoons clarified butter or extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 onion, chopped
• 2 cups quinoa, rinsed
• 1 cup good-quality dry white wine
• 1 teaspoon fine-grain sea salt plus more as needed
• 2 cups water
• 2 big pinches red pepper flakes
• 1 pound mushrooms, sliced 1/4 inch thick
• Freshly ground black pepper
• 3 - 4 ounces Crescenza cheese

Method

Heat 3 tablespoons of the butter in a large saucepan over medium-high heat, then add the garlic and onion and saute for 5 minutes, or until the onion starts to soften and get translucent.  Add the quinoa, wine, and 1 teaspoon salt, bring to a boil, and continue boiling for 3 to 4 minutes, until the liquid has reduced a bit.

Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa opens up, revealing a little spiral, and is soft and pleasant to chew.

Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium-high heat, along with the red pepper flakes and a few pinches of salt.  Stir in the mushrooms and cook without stirring for a few minutes, until they've begun to brown and release their juices.  Then shake the skillet every few minutes until the mushrooms are evenly browned, about 4 more minutes.  Remove from the heat and season with salt and pepper to taste.

Once the quinoa is perfectly tender yet textured,  drain off any excess liquid and stir in the cheese.  Ladle into big bowls and top with the mushrooms.

Serves: 4 - 6 .

Reprinted with permission from© Heidi Swanson,  Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking, published by Ten Speed Press. click here for book review

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