Cream of Chanterelle Quinoa

September 24th, 2007 by: joshua

Sliced chanterells on a mesquite cutting board

Cream of Chanterelle Quinoa

  • 1 lb of chanterelles
  • 2 tbsp butter
  • 1 medium onion
  • 2-3 medium tomatoes
  • 3/4 cup rinsed quinoa
  • 2 cups vegetable broth
  • 2 cups milk
  • salt, pepper, herbs de provence

Dry sautée a pound or so of chanterelles reserving the liquid and set aside. In a 2 quart sauce pan, Sautée a medium onion in 1/4 stick of butter until the onions are translucent. Add the mushrooms to the sauce pan and stir briefly until they are coated in butter. Add 2 cups mild broth and the reserved chanterelle liquid. Bring to a boil. If your broth is very strongly flavored dilute with water otherwise the delicate taste of the chanterelles will be overwhelmed. When it boils add 2 cups of milk and reduce heat to simmer. Add 3/4 cup of rinsed quinoa, salt, pepper, and herbs de provence. Cover and simmer for 15-20 minutes adding milk or water if necessary. When done the quinoa should be soft on the outside with an al dente germ. Most of the liquid should be gone (think couscous). Finally add 2-3 medium chopped tomatoes and stir fry until tomatoes are slightly soft.

dry sautéing chanterelles

Quinoa is a high protein grain available in bulk at your local hippy store. Excellent food for pregnant ladies.

3 Comments on “Cream of Chanterelle Quinoa”

  1. Peg Bowden says:

    You look like a mushroom in full bloom, girl! In fact, 3 mushrooms. Love, yo mama.

  2. Michelle says:

    Wow! You’ve popped! You’re going to be huge when I see you in a couple of weeks. I got tickets for Sunday the 14th in Ashland btw. I’ll call you soon to try to set up more plans. I also have some $ for you too. Well, gotta run, talk to you later!

  3. gabe gaberiel says:

    Quinoa, the ‘grain of the Incas’ will give a person really strong smelling gas!
    (love your entire website, I came looking at the tri, read it all!)

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