Shiitake Mushrooms Summer Squash And Quinoa Pilaf Recipes

QUINOA WITH SHIITAKES AND SNOW PEAS

Steps:

• Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
• Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
• Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams

SHIITAKE-SQUASH MASHED POTATOES

Steps:

• Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash. Garnish with chopped parsley.
• Squash-Swirl Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• See all 50 easy mashed potato recipes

QUINOA SQUASH PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Steps:

• Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
• Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
• Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

ROASTED WILD MUSHROOMS AND QUINOA

Steps:

• 1. Preheat the oven to 400°F. 2. Place the dried chanterelles and porcini in a large mixing bowl, add the boiling water, and let sit 20 minutes. Add the quinoa and all of the remaining ingredients. Mix and transfer to a large covered baking dish. 3. Bake for 40 minutes, or until the vegetables are tender. 4. Stir the ingredients and serve immediately. FYI . . . To alter the texture of grains, before adding the cooking liquid, you can: * Dry-roast them (either alone or with spices, nuts, or seeds). This will make them fluffy, light, and nutty. * Sauté them in a little oil (either alone or with spices, nuts, or seeds). This will make them moist, tender, rich, and flavorful.

SQUASH WITH MUSHROOMS

Steps:

• Rinse, trim and cut the zucchini into 1/4-inch cubes.
• In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
• Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
• Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
• Remove the cooked mushrooms from the heat and add to the squash mixture.
• Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
• Serve wrapped in warm corn tortillas.

QUINOA PILAF WITH MUSHROOMS

Steps:

• Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
• Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

DELICATA SQUASH AND ROASTED MUSHROOMS WITH THYME

Steps:

• Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

MUSHROOM AND QUINOA PILAF

Steps:

• In a large skillet, heat oil over medium heat. Saute onion for about 3 minutes or until softened, add mushrooms, salt and pepper; saute for 5 - 7 minutes or until mushrooms are browned. If the pan gets too dry, add water as needed.
• Add garlic, quinoa, rice and oregano; cook, stirring for 30 seconds or until grains are coated with oil and mixture is fragrant.
• Add 2-2/3 cup stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If liquid is absorbed before grains are ready, add more stock and continue to simmer, covered, until grains are tender.
• Remove from heat and stir in parmesan, parsley and vinegar.

QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS

Steps:

• In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
• Stir in quinoa.
• Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
• Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
• Remove from heat; keep warm.
• Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
• Add in leek; stir/saute 6 minutes or until wilted.
• Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
• Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.

QUINOA WITH MUSHROOMS

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.

QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS

Steps:

• Rinse quinoa with water; drain. Set aside.
• In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
• Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
• Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

QUINOA WITH WINE, TOMATOES, AND MOUSSERON MUSHROOMS

Steps:

• 1. Place the mushrooms in a small mixing bowl and cover with wine. Let sit for 20 to 30 minutes to soften. 2. Heat the oil in a 4-quart stockpot over medium heat. Add the garlic, onions, salt, and cayenne (if using), and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften. Add the quinoa, tomatoes, water, softened mushrooms, and wine. 3. Bring the ingredients to a boil, and then reduce the heat to medium-low. Simmer covered for 10 minutes, or until the liquid is almost absorbed. 4. Add the basil, oregano, and sage, and simmer another 5 minutes, or until the liquid is completely absorbed. 5. Turn off the heat, keep the pot covered, and let sit 15 to 20 minutes to allow the flavors to mingle. 6. Serve immediately.