The overtime has yet to calm down, but that doesn’t mean that I’ve forgotten you. Today I’ll post the tantalizing finish to The Mushroom Surprise Saga. The mushroom bacon from the last post was used as a topper for this more complete meal.
We got a sampler pack of mushrooms and tried half of them as the “bacon” and the other half went into this … stir fry? We basically sauteed vegetables that seemed wonderful together, then tossed it on top of some miso-quinoa.
Since there was no meat in either of these recipes, I did pull a few savory tricks out of my bag. When cooking the quinoa, I added some Liquid Aminos and red miso paste. If you don’t have liquid aminos, you could use mushroom broth, beef broth, or even soy or Worcestershire sauce. They all have a similar flavor profile to me, with slight variations.
Cook the quinoa according to your usual methods (bring 1 part quinoa and 2 parts water to boil in a pot, once boiling, turn heat to low, cover and cook the quinoa for 15 minutes. remove from heat and let sit for 5. fluff and serve) but with the extra additions. If you want to be super exact, you can pour your liquid element into a the measuring cup you’ll use to measure the water, to make sure you end up with the proper 2 parts liquid.
As for the interesting bits, I used:
Alba Clamshell Mushrooms
- Chop the asparagus into bite-sized bits, and the brussel sprouts in half. Go ahead and chop the shallots too, but set them aside.
- Cook the asparagus and brussel sprouts in medium heat until just starting to get tender, use the walnut oil.
- Once those are tender, add the shallots. Stir and cook for about 5 minutes.
- Add the mushrooms and cook for another 5 minutes or so. (You can probably add the shallots and mushrooms at the same time, it’s just a matter of a difference of texture).
- Eat it!