Source: The Mushroom Council
For a change of pace from the usual salad, start with a base of red quinoa. The light, high-protein grain readily absorbs the earthy flavors of shiitake and maitake mushrooms to create a satisfying and rich-tasting salad packed with nutritional value. A delicate sherry vinaigrette completes the dish.
1/2 cup red quinoa
1 1/2 cups water
4 tbsp. extra-virgin olive oil, divided
1 cup maitake mushroom pieces (or other mushroom variety), cut into bite-size pieces)
6 shiitake mushroom caps, thinly sliced
1 tbsp. roughly chopped dill
5 leaves flat-leaf parsley
5 thin slices red onion
1/2 apple, thinly sliced
1 tbsp. finely-grated Parmesan cheese
1 tbsp. sherry vinegar
Salt and freshly ground pepper
- In med. saucepan over high heat, combine quinoa with water; bring to a boil.
- Reduce heat; cover and simmer until at least half the quinoa blooms (the white germ pops from the grain), about 8 min.
- Strain quinoa through a fine-mesh strainer and spread grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.
- In med. skillet over med.-high heat, warm 1 tbsp. olive oil. Add maitake mushrooms. Cook until softened and lightly browned, about 4 min. Add shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 min.; transfer mixture to med. bowl.
- Add dill, parsley, onion, apple and Parmesan to quinoa mixture; toss to mix. In small bowl, whisk together sherry vinegar and remaining 3 tbsp. olive oil. Season liberally with salt and pepper, and add to quinoa. Serve warm.