Quinoa 103 and the Day I Found Out Mushrooms were Fungus: Wild Mushroom Quinoa Risotto with White Truffle Oil

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Rewind. I remember the day I fell in love with mushrooms. We were at home, I was a cute kid and my uncle was making culinary love to the grill. An assorted meat fest with whatever also featured these curious little circular almost alive things called champiñones – you have to admit, sounds so much sexier than mushrooms. He had shish-kebab-ed them with some onions and marinate them with some Worcestershire, garlic, and a myriad of other spices I will never be able to recall. From that day on, I was hooked. My kiddie foodie ectsasy was further enhanced at learning that indeed, I was eating what was related to the home of my beloved Smurfs.

The day I found that mushrooms were really fungus was tragic. Although it didn’t last long, it was an impetus for me to research, learn about them and try other kinds. I had only been exposed to what now felt insipid and uninteresting: the white button. The discovery of the stinky truffle can be compared to finding the holies of Holy Grail. More so that only pigs can find these sassy creatures added to my waggish attitude towards them. Black truffles were named Herman, white ones Gertrude.

Combining my quinoa obsession with wild and idiosyncratic mushrooms was quite enjoyable. The journey was enhanced finding fresh and picture perfect porcinis, almost the kind that would house a Smurf. Given that I am an equal opportunity cook and eater, I gave black trumpet mushrooms a chance. Trumpet players have a reputation for being, well, promiscuous, so the addition would only add to the its sultry quality. Shiitakes and oyster would bind the dish so the two divas would not enter into an unnecessary quarrel for attention. A spot of white truffle oil will allow them all to get along.

The result was indeed hot, and I don’t mean spicy. Wanna?

• 2 cup low sodium vegetable stock
• 2 Tablespoons olive oil
• 1 Tablespoon Vegan Butter
• 2 Shallots, minced finely
• 2 garlic cloves, minced finely
• 1/2 pound fresh wild mushrooms chopped (the sexier the better)
• 1 bay leaf
• 1 tablespoons fresh thyme, chopped
• 1 tablespoons fresh Italian parsley, chopped
• Salt and pepper
• 1 cup traditional quinoa, washed, soaked for 10 minutes, and rinsed
• 1/2 cup dry white wine
• 1 teaspoon truffle oil
• Fresh Italian parsley, for garnish

Quinotto is much more forgiving than risotto but deserves the same respect. Start by keeping the stock pseudo simmering in a pot. In another one, just as pretty, melt the butter in the oil. Coax the shallots and twirl around sporadically for about 7-8 minutes until you can see right through them. Add the garlic, and after getting enough attention, add thyme, parsley, salt and freshly ground pepper. Add the mushroom and cook for 7-8 minutes. The mushrooms should not be fully cooked, but reduced perhaps 1/3 of the way.

Add the quinoa and toast for a minute.

In choosing your wine remember the cardinal rules:

1. If you cook with wine, you must drink a glass while you do it
2. f you would choose not to drink it, you should choose not to cook with it. Better to give it to a frienemy.
3. Always hold your pinky out and be a pretentious boob.

Use the wine to deglace and stir. Pour yourself another glass. Once absorbed, pour the stock 1/2 cup at a time until fully absorbed. The quinoa may be slightly al dente, which is preferable. Cover and let sit for 5 minutes.

Pour yourself another glass while you fold in the white truffle oil. Loose yourself in the aroma and remember that a pig is responsible for this exotic sensual bouquet.