Wild Mushroom Quinotto Recipe

Name: Wild Mushroom Quinotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 cups vegetable or chicken stock; 2-3 tablespoons olive oil; 4 cups chopped mixed wild mushrooms; 2 tablespoons unsalted butter, divided; 2 medium shallots, finely chopped; 3-4 garlic cloves, minced; 2 cups raw quinoa; 1/2 cup white wine; 1/4 cup heavy cream; 1/2 cup grated Parmesan, Grana Padano or other grated cheese; Salt and freshly ground black pepper, to taste; chives or cilantro, to garnish

Servings: persons

4-5 cups vegetable or chicken stock
2-3 tablespoons olive oil
4 cups chopped mixed wild mushrooms
2 tablespoons unsalted butter, divided
2 medium shallots, finely chopped
3-4 garlic cloves, minced
2 cups raw quinoa
1/2 cup white wine
1/4 cup heavy cream
1/2 cup grated Parmesan, Grana Padano or other grated cheese
Salt and freshly ground black pepper, to taste
chives or cilantro, to garnish

1
In a saucepan, bring the stock up to a boil and reduce to a simmer while you are working on the other ingredients.
2
Heat a large saute pan with straight sides over high heat.
3
Add the oil and when it starts to shimmer, add about half the mushrooms.
4
You dont want to overcrowd the pan, and the mushrooms should be in a single layer.
5
Leave them for 2 to 3 minutes to develop a nice golden brown.
6
Add 1 tablespoon of butter, season with salt and toss to cook another minute.
7
Remove using a slotted spoon and repeat with the rest of the mushrooms and another tablespoon of butter.
8
Set aside.
9
Reduce heat to medium-low and add shallots and garlic.
10
Cook for 3 to 4 minutes, until translucent, and then add quinoa.
11
Toast for about a minute and then add the white wine.
12
Let it reduce by half and then stir in about 2 cups of the hot stock.
13
Continue adding stock, a 1/2 cup at a time, stirring in intervals for 15 minutes.
14
Youll need between 4 and 5 cups of stock to achieve a risotto-like texture.
15
Cover for the last 5 minutes.
16
Add in the reserved mushrooms, heavy cream, cheese and season to taste.
17
Serve immediately, garnished with fresh herbs.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4-5 cups vegetable or chicken stock, 2-3 tablespoons olive oil, 4 cups chopped mixed wild mushrooms, 2 tablespoons unsalted butter, divided, and more.

Yes, Wild Mushroom Quinotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Quinotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions