2 T. unsalted butter
4 oz. (1 c.) coarsely chopped fresh mushrooms
Kosher salt
2 T. shallots, minced
1 clove garlic, pressed
2 T. olive oil
2 c. quinoa (white), well rinsed
1/2 c. dry white wine
4 c. lower sodium chicken broth
1/3 c. creme fraiche
1/2 c. finely grated Parmegiano-Reggiano
2 T. coarsely chopped flat leaf parsley
Heat butter in 10 inch skillet over medium heat.
Add mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes.
Add shallots and garlic, and cook, stirring occasionally, until garlic is soft, about 1 minute (careful not to burn).
Taste, and add salt and/or pepper, if necessary
Heat oil in 3-qt. saucepan over medium heat until shimmering hot.
Add quinoa and cook, stirring, until quinoa dries and begins to pop, about 2 minutes.
Add wine and cook, stirring, until absorbed, about 30 seconds.
Add broth, cover, turn heat down to medium low, and cook until quinoa is tender and liquid is mostly absorbed, 10 to 15 minutes.
Stir in creme fraiche and half of cheese. Stir in the mushroom mixture, season to taste with salt and pepper, and cook, adding up to 1/2 c. more broth to loosen to a creamy consistency, and mushrooms are heated through, about 1 minute.
Serve topped with remaining cheese and parsley.
Adapted from Fine Cooking
