Aromatic, baked mushrooms make a delicious vegetarian entrée or light lunch. Here they are combined with the ancient quinoa grain, which is so easy to cook in the combi-steam oven.
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Serves: 4
| Ingredients | Preparation |
|
250ml water (or stock) 1 cup quinoa 8 medium portobello mushrooms 50g unsalted butter Few sprigs thyme 150ml dry white wine 150ml vegetable stock 2 garlic cloves, finely sliced Sea salt and freshly ground black pepper 150g marinated goat’s feta Fresh micro herbs for garnish |
1. Preheat oven to Hot air 100°C + 100% humidity. 2. Place quinoa in small stainless steel tray or bowl with water or stock. Cook on a wire rack on shelf position 1 for 25 minutes. Remove and set aside. 3. Adjust setting to Hot air 180°C + 30% humidity. Place mushrooms in a lstainless steel unperforated tray, scatter over thyme sprigs and dot with butter. Add wine, stock and sliced garlic. Season with salt and pepper. Place tray in oven on shelf position 2 and cook for 15 minutes, or until the mushrooms are tender. Remove from oven. 4. To serve, spoon the quinoa over the mushrooms, add a dollop of goat’s feta and scatter over the herbs. Season with extra salt and pepper. Note This can be served as a large platter for sharing. |
