Hobbits and mushrooms are like a glass and milk! they just go together. It has been fun juggling ideas to make this recipe come to life. So much pondering. Finally I had a tasty, filling idea come to me, I bounced it off my husband and he added an idea that made it even better. In the game mushroom stew is made with just mushrooms and coney stock. Well, I don’t keep coney stock on hand so I went with chicken. Still, it needed something to make it exciting. That’s when my husband suggested “what about a blend of different types of mushrooms.” So simple and so brilliant. The end result smelt so delicious when cooking it was maddening…and tasting it warmed us to the core. A definite win.
- 1 cup crimini mushrooms, sliced to desired size (I like to cut mine small)
- 1 cup lobster mushrooms, sliced to desired size (I like to cut mine small)
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 tbl rice bran oil (or other suitable cooking oil)
- 1 tsp poultry seasoning
- 1 cup quinoa
- 1/2 cup white wine
- 1 1/2 cup chicken stock
- salt and pepper to taste
- Heat oil in a medium saucepan. Add the shallots, garlic, and mushrooms. Saute until tender, about 5 minutes.
- Stir in the poultry seasoning, then add the quinoa. Stir, cooking for 30 seconds.
- Add the broth and wine to the pot. Bring to a boil then reduce heat and simmer covered until liquid is absorbed, about 20-30 minutes.
It may not technically be a stew but I figured the mushrooms were being stewed as much as I would go for. Serves 4. Each serving contains 255 calories, 6.6 grams fat, 33 grams carbs, 3.4 grams fibre, and 7.5 grams protein. Experiment with your own mushroom blends, that is a big part of the fun with this dish. Great as a side or as your main.