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1
Soak the dried mushrooms in boiling water for 15 minutes.
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2
Rinse the quinoa.
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3
Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water.
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4
Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water.
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5
Drain.
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6
Dry and toast quinoa in saucepan.
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7
Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa.
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8
Cook, stirring, for about 1 minute, letting the water evaporate.
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9
Remove to a large bowl.
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10
Strain the dried mushrooms, reserving 1/2 cup of the soaking liquid.
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11
Discard the stalks and finely slice the caps.
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12
In a small saucepan, heat the sherry and the stock.
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13
Cover and keep at a low simmer.
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14
Heat the remaining olive oil in a large saucepan.
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15
Saute the onion over medium high heat for 5 minutes, or until softened.
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16
Add the garlic, ginger and Nanami Togarashi and cook for 1 minute.
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17
Increase the heat to high heat and add fresh mushrooms, reserving the enoki until later.
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18
Cook for 5 minutes, until softened.
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19
Add the quinoa, dried mushrooms, reserved soaking liquid, and hot stock, stirring well.
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20
Bring to a boil, then reduce heat, cover and simmer for 35 minutes, or until all the liquid is evaporated.
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21
Chop the coy sum and steam until just wilted, then add to the caserole along with the enoki mushrooms.
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22
Stir in the rayu and serve.
