Wild Mushroom Quinotto
First I need to fess up to the name “Quinotto”. I make this dish, or a version similar for my family quite often when I’m craving comfort food. My 7yr old daughter asked what it was called. I couldn’t really say risotto as it doesn’t have rice, but I described it as such. Serena came out with the brilliant name “Quinotto”, (pronounced keen-wotto) we all loved it and it’s since stuck.
Being half Italian, risotto was a frequent meal during my childhood, and wild mushroom risotto was hands down my favourite. My dad forages his own porcini mushrooms in Italy, and my step-mum knows whenever I visit it’s a must have for dinner.
Risotto can be quite heavy with cream and cheese as 2 major ingredients, and as much as I love it when i’m eating it, afterwards –– not so much. Food coma sets in, and I feel heavy and bloated. Even a really good vegan risotto sits heavy in my stomach. I found out years ago dairy and I do not mix and this seems to be hereditary.
Going back generations, my British family hasn’t successfully been able to eat dairy without gut problems. It’s really interesting to learn the differences between dairy from an A-1 cow, vs an A-2 cow, I think the research is not yet conclusive, but there is an argument for opting for A-2 milk if you have gut sensitivities, or have a risk for type 1 diabetes.
This incredible delicious vegan Mushroom “Quinotto” has no dairy and replaces rice with nutrient dense quinoa. Nutritional yeast and cashews give it a rich, creamy Bechamel texture.
I prefer sprouted quinoa as it’s easier to digest. But, most supermarkets now offer quinoa, you can simply soak it overnight then rinse thoroughly – this will help!
My wild mushroom Quinotto only involves a few steps and is super easy to make. Feel free to throw in any other veggies you have on hand, or garbanzo beans for a added protein.
This recipe is:
vegan, gluten free, soy free
simple to make
dairy free, plant based, comfort food
protein rich, high in fiber and Delicious!
- 2 cups wild mushrooms reconstituted, rinsed and drained
- 1 cup uncooked shiitake mushrooms sliced
- 1 sweet yellow onion chopped
- 1 leek chopped
- 3 cloves roasted or raw garlic (optional)
- 1 cup quinoa rinsed and then cooked
- 1 cup wild mushroom broth
- 1 cup shredded lacinato kale
- 2 ½ cups hot water
- ¼ cup finely chopped chives
- Handful of fresh basil finely chopped
- 2 tbsp extra virgin olive oil EVO
- Pea vine macro greens to garnish
- ½ cup raw cashews soaked overnight or a min of 4 hours and rinsed
- 1 cup wild mushroom mix onion, garlic saute from above
- 1 1/2 cup wild mushroom water
- 1 cup veggie broth
- ¼ cup nutritional yeast
- Juice from ½ lemon
- Salt
- Pepper
Pour hot water over dried mushroom and soak for 30 mins. Meanwhile chop Shiitake mushrooms, onion and kale. Finely chop the garlic, basil and chives; set aside.
- In a large pot cook quinoa following directions on the package. Rinse and set aside.
- In a heated skillet/frying pan add olive oil, garlic and onion and saute on medium/high heat until translucent in colour, approx 5 mins, then reduce heat to medium.
- Pour wild mushrooms into a fine mesh strainer over a bowl to reserve the mushroom water (broth). Rinse mushrooms thoroughly then stir in along with shitake mushrooms to the garlic onion mix. Cover and continue to saute at medium heat until mushrooms are soft, approx 10 mins. Add 1 cup of mushroom broth, salt and pepper and reduce to a simmer for an additional 10 mins. Set aside the additional mushroom water.
- Meanwhile prepare the wild mushroom cheesy sauce.
- Remove 1 cup of wild mushroom saute and set aside.
- Add cooked quinoa to the skillet and stir evenly and remove from heat.
- To the bottom of a bowl or plate, pour wild mushroom cheesy sauce, top with Wild mushroom quinotto, peavines and vegan cheese.
(Vegan Béchamel Sauce)
- Soak and rinse thoroughly then drain cashews
- In a high speed blender add remaining cup of wild mushroom broth, with veggie broth, cashews, 1 cup of wild mushroom saute, nutritional yeast, salt and pepper and lemon juice. Blend until smooth.
- Pour into each bowl/plate to serve and top with wild mushroom quinotto, fresh basil and pea shoots.
Notes:
Feel free to top quinotto with the mushroom cream sauce, or stir directly into the quinotto.
Make a double batch of the mushroom cream sauce, store in the refrigerator up to 3 days for other uses.
Not sure how to get started on a plant based diet? Be sure to download my FREE Healthy Habits Grocery List to help you get started on your healthy lifestyle path.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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XO