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.
Search Our Site…