Mushrooms and quinoa recipe: a fine side dish, with Parmesan cheese and Colonnata lard, by Chef Mauro Colagreco, from Mirazur restaurant in France
For the fried mushrooms and quinoa
For the Parmesan cream
For the parsley emulsion
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine French
Mushrooms and quinoa
Wash and rinse the mushrooms 3-4 times under running water.
Cook the quinoa in a buttered pot and add water.
When finished cooking, add the parmesan cream.
Bring the cream to a boil, pour it over the parmesan and then mix in a blender.
Boil the water and butter.
Put the parsley in a blender and then pour the boiling water into the blender and mix for 5 minutes.
In a frying pan, sauté the mushrooms with olive oil and butter.
Place a cup of quinoa in each of the 4 plates.
Top it with the mushrooms, then the parmesan cream and a slice of lardo di colonata.
To finish, add the parsley emulsion.
Garnish with the chopped yarrow.