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VEGAN WILD MUSHROOM AND PEAVINE “QUINOTTO” WITH CREAMY MUSHROOM SAUCE

Ingredients

  • 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

WILD MUSHROOM CREAM SAUCE

  • 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

Instructions

DIRECTIONS

  1. 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.

  2. In a large pot cook quinoa following directions on the package. Rinse and set aside.
  3. 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.
  4. 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.
  5. Meanwhile prepare the wild mushroom cheesy sauce.
  6. Remove 1 cup of wild mushroom saute and set aside.
  7. Add cooked quinoa to the skillet and stir evenly and remove from heat.
  8. To the bottom of a bowl or plate, pour wild mushroom cheesy sauce, top with Wild mushroom quinotto, peavines and vegan cheese.

WILD MUSHROOM CREAM SAUCE DIRECTIONS
(Vegan Béchamel Sauce)

  1. Soak and rinse thoroughly then drain cashews
  2. 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.
  3. Pour into each bowl/plate to serve and top with wild mushroom quinotto, fresh basil and pea shoots.

Recipe Notes

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.