Mushroom Quinoa Creamy Dish (Printable)

Creamy quinoa paired with earthy mushrooms and Parmesan in a savory, nourishing dish.

# What You Need:

→ Mushrooms

01 - 14 oz cremini or mixed mushrooms, cleaned and sliced

→ Quinoa

02 - 1 cup quinoa, rinsed

→ Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)

→ Seasonings

10 - 2 tbsp olive oil
11 - ½ tsp sea salt, or to taste
12 - ¼ tsp freshly ground black pepper
13 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
14 - 2 tbsp chopped fresh parsley, for garnish

# How-To:

01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring continuously.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms are browned and moisture has evaporated.
04 - Incorporate rinsed quinoa and cook for 1 to 2 minutes, coating and lightly toasting the grains.
05 - Pour in dry white wine and cook while stirring until mostly absorbed.
06 - Add warm vegetable broth one ladleful at a time, stirring frequently. Allow each addition to absorb completely before adding the next.
07 - Continue cooking and adding broth as needed for 20 to 25 minutes, until quinoa achieves a creamy, tender consistency; some broth may remain unused.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with sea salt and black pepper to taste.
09 - Remove from heat, cover, and allow to rest for 2 minutes. Serve warm, garnished with chopped fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It gives you all the comfort of risotto without the constant hovering, quinoa is more forgiving than rice.
  • The mushrooms add a meaty richness that makes this feel indulgent even though its completely vegetarian.
  • You can walk away between stirs without ruining it, which saved me more than once on busy nights.
02 -
  • If you add cold broth, the quinoa will seize up and cook unevenly, always keep it warm on a back burner.
  • Stirring frequently matters, but you dont need to stir constantly like with arborio rice, quinoa is more forgiving.
  • Taste as you go, especially toward the end, because the Parmesan adds salt and you dont want to overdo it.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex flavor.
  • Dont skip the resting step at the end, those two minutes let the quinoa finish absorbing liquid and the flavors settle.
  • If the risotto gets too thick, just stir in a little extra broth until it reaches the creamy consistency you want.
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