Quinoa for Mushrooms

Quinoa is a really simple grain to prepare that pares its nutty flavor really well mushrooms without overwhelming them. If you've never had it before, it's texture is what should surprise you the most. The grains are light and fluffy if steamed well but have a knack for getting caught up in your teeth in the strangest place. They pop and crunch throughout the meal, and some hours afterward. Quinoa can absorb the flavors of vegetables, spices, and stocks. But you may use water as well.  

Toasting Quinoa in a dry pan can bring out a rich nutty flavor that you can experiment around with. The aroma is that of popcorn on the boderline of being burned.

Quinoa is very forgiving in its liquid to grain proportions, unlike rice or bulgur.  Since it has much less starch release during cooking, it does not become glutinous, and can be steamed to absorb and release off of its moisture if it seems to wet.

When the Quinoa pilaf is finished, any type of cooked mushrooms can be folded into the mix. Black trumpets are wonderful, as well as chanterelles and their cooking liquid. But just as good are Agarics such as Winecaps. They add a great meaty dimension, and can be grilled and added in later.

Above are the simple ingredients to make this dish. They are

Onions

Celery

Carrots

Wine

Cooked mushrooms

(Stock if desired)