My dad gave me a big pack of assorted wild mushrooms for Christmas, and we decided to sauté them and serve them in a grain bowl! We built the bowl with a base layer of quinoa…although barley, farro, or spelt berries would also go really well here instead. We then topped it with our mushrooms (which we cooked with Brussels Sprouts and onions) alongside a group of pan fried cherry tomatoes before topping it all with a truffle infused hot sauce!
If you’re looking for a protein to add to bolster this dish, sliced roasted chicken breast would work well with the flavours.
Time: 35 Minutes
Ingredients:
- Quinoa
- Wild Mushrooms. We used a gift pack that my folks gave us for Christmas including Shiitake, Golden Scaly Cap, Lion’s Mane, and Hen of the Woods mushrooms.
- Brussels Sprouts
- Garlic
- Onion
- Cherry Tomatoes
- Sauce of your choice. We used a Truffle infused Hot Sauce, which worked extremely well
Method:
- Pour your quinoa into a pot, and cover with water (4:1 ratio by volume of water to quinoa). Bring to a boil, and reduce heat to simmer.
- As your quinoa cooks, slice your Brussels Sprouts (like you’re making Shaved Brussels Sprouts), peel and slice your garlic and onion.
- Heat some olive oil in a heavy bottomed pan (we prefer cast iron for this), and add your garlic, onions, and sprouts. Cook until your onions turn opaque, and your Brussels Sprouts turn a vibrant green and start to soften.
- Heat a little oil in a smaller pan, and add your tomatoes. Let cook until they begin to wrinkle, and the skins begin to brown and open.
- As your veggies cook, clean and slice your mushrooms. Then, add them to the sprout/onion/garlic pan, and sauté.
- When your quinoa is done, scoop it into your bowl(s), and then top it with your other components.
- Drizzle your sauce atop.
- Plate, devour, and enjoy!
