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1
Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid.
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2
Put the butter or oil in a large, deep skillet or saucepan over medium heat.
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3
When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
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4
Add the quinoa, and cook, stirring occasionally, until its glossy and coated with butter or oil.
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5
Sprinkle with salt and pepper, and then add the wine.
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6
Stir, letting the liquid bubble away.
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7
Add the porcini soaking liquid, being careful not to pour in any sediment.
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8
Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble.
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9
When the stock is nearly evaporated, add more.
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10
Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
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11
Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch.
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12
Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like.
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13
Stir until the cheeses melt; taste and adjust the seasoning, and serve.
