Recipe: Red Quinoa Duxelles
Share
Ingredients
- 5 lb. Markon Button Mushrooms
- 1 oz. Primo Gusto Extra Virgin Olive Oil
- 1/2 c. Markon Shallots, diced finely
- 2 c. White Wine
- 24 oz. Red Quinoa, cooked
- 2 Tbsp. Markon Fresh Thyme, trimmed and finely chopped
- 1/2 c. Markon Italian Parsley, trimmed and finely chopped
Recipe Preparation
1. In small batches, pulse-chop the mushrooms into small granular-size pieces. Transfer to a stainless-steel mixing bowl.
2. Add oil to a heated, nonreactive rondeau. Add the shallots. Sauté until tender. Add white wine and bring to a boil. Add mushrooms, red quinoa and thyme. Season to taste with salt and pepper.
3. Cook the mixture over low heat, stirring frequently. Allow moisture reduce to almost a dry consistency. Let cool. Stir in chopped parsley. Transfer to a storage container.
Food Comes First.
We believe in the power of good food—to bring people together and make moments special.
