Mushroom Quinoa Pie Recipes

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Steps:

• The night before: To make the moonblush tomatoes preheat the oven to 425f / 220c. Put the halved tomatoes on a baking tray and sprinkle with olive oil, sugar, salt, pepper, and thyme. Put them into the oven and let roast for 5 minutes, and then turn the oven off. Leave them in the oven overnight and do not open the door. No peeking!
• To make the pie: Preheat the oven to 350f / 180c. Grease and 8-inch / 20cm cake or a springform pan with oil and set aside.
• Heat the oil and butter in a large skillet over high heat, cook the mushrooms until just browned on the edges, season with salt and pepper and set aside. Add a bit more oil to the pan and add the onions. Cook to soften just slightly, about 2 minutes. Add the garlic and cook a further 1-2 minutes, add to the mushrooms and leave to cool slightly.
• Put the beans, oats and 1/2 cup of water into a food processor, or blender and pulse until smooth. I added a bit of extra water here as my mixture was very sticky. You want the texture similar to loose hummus so use less or more water to get the correct texture. In a large bowl, combine the quinoa, mushrooms, and onions with the bean mixture, parsley, thyme, sundried tomatoes, and season well. Spread the mixture evenly into the prepared pan, and bake until golden brown and crunchy on top. It took about an hour in my oven. Once cooked, leave to set for 10 minutes in the pan. Dress with moonblush tomatoes and serve.
• Makes 6-8 servings.

Steps:

• Sauté onion, green onions and garlic in the olive oil for 2 minutes until the onion is translucent. Add the mushroom and sauté for 5 minutes.
• Add the stock and half the pine nuts and bring to the boil. Reduce the heat and simmer for 30 minutes.
• While the mushrooms are cooking, rinse the quinoa in water then add it to the pan with 2 cups of water.
• Bring to the boil then reduce the heat, cover and cook for 15 minutes or until the grain is tender and the water is absorbed.
• Remove from the heat.
• Chop remaining pine nuts and add to the pan.
• Mix the miso paste and kuzu (arrowroot) in the water and stir until smooth. Pour into the mushroom mixture and stir until it thickens slightly. Stir through the parsley and remove from the heat.
• Pour the mushroom mix into an ovenproof dish. Top with quinoa and back in an oven for 20 minutes at 160°C.
• Serve with stir fried spinach or Asian greens.