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1. In a small bowl, pour the boiling water over the dried mushrooms; set to the side.
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2. In a fine mesh strainer, rinse the quinoa under cold water. This removes any bitterness.
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3. Add the fresh mushrooms and olive oil to a 3 quart sauce pan, cook, stirring occasionally over medium high heat until the mushrooms have browned.
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4. Add the shallots, garlic and a pinch of salt and pepper; cook stirring for about 2 minutes, until the shallots are translucent.
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5. Remove the cooked mushroom mixture to a bowl.
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6. Use a slotted spoon to remove the dried mushrooms from the water. Pour 1/2 cup of the soaking liquid from the dried mushrooms into a measuring cup, being careful not to pour any of the residue that had settled in the bottom of the bowl. Reserve the remaining liquid. Give the dried mushrooms a rough chop, and add them to the same bowl as the cooked mushroom mixture. Set to the side.
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7. Melt a tablespoon of butter over medium heat to the same pan, add the quinoa. Toast the quinoa for about 5 minutes, stirring often.
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8. Add the reserved 1/2 cup of soaking liquid from the mushrooms, the vegetable or chicken stock, and the soy sauce to the quinoa. Bring the liquid up to a low boil.
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9. Stir in the mushrooms and turn the heat down to medium low to simmer for 10 to 15 minutes; until the liquid has been absorbed. When the quinoa is done, the grains will be translucent and the outer germ layer will separate.
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10. Remove from the heat and stir in the fresh tarragon.
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Serve with chicken, steak, pork or lamb.
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*Note, 1/2 teaspoon of dried rosemary or thyme may be substituted for the fresh tarragon. Add dried herbs to the mushrooms in step 4.
