Quinoa and Crescenza with Sauteed Mushroom

6 tbsp clarified butter or olive oil [I used half of each]
1 clove garlic, minced
1/2 onion, chopped

1 cup quinoa, rinsed 
1/2 cup good quality dry white wine [I used pinot grigio]

1 cup water
2 big pinches of red pepper flakes
1 lb mushrooms, sliced
3-4 oz Crescenza cheese*

* If you can’t find this tangy cheese, try substituting taleggio, gruyere, or brie.

Heat 2 tablespoons of butter/oil in a large saucepan over medium-high heat, then add the onion and garlic and saute for 5 minutes, or until the onion starts to soften and get translucent. Add the quinoa, wine, and 1 tsp salt, 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/oil 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. [I added in a glug of the white wine towards the inn to deglaze the pan]. 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 2- plus 2 lunches.

Rachel's Thoughts: You may need to add more water to the quinoa - keep an eye on it.

Source: 101 Cookbooks - Heidi Swanson