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- 1 cup quinoa
- ½ cup dry white wine
- 4 garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ red pepper in ½ inch cubes
- ¼ lb fresh shiitake mushrooms
- ½ cup hydrated dried porcini mushrooms
- ½ medium truffle
- ½ cup cream
- White truffle oil
Cook the quinoa for 10 minutes. Strain for a few minutes and then place in a container. Set aside at room temperature. In a separate container, rehydrate the porcini mushrooms in hot wine for 15 minutes. Remove the stems and cut into ½ inch cubes.
In a large frying pan, melt the butter and olive oil. Sauté the previously chopped garlic, red pepper, fresh shiitakes and rehydrated porcinis. Cook until the mushrooms are soft for 6 minutes. Add the wine used to rehydrate the porcini mushrooms and cook for 6 more minutes. Add the cream and the quinoa and cook down for 4 minutes. Add parmesan cheese and chopped chives. Adjust flavor with salt and black pepper.
To serve, lay the mushroom quinotto on the plate atop a tomato sauce base. Decorate with grilled asparagus, thin slices of black truffles and drops of white truffle oil.