Wild Mushroom Quinotto

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 479.8
  • Total Fat: 16.2 g
  • Cholesterol: 23.2 mg
  • Sodium: 65.2 mg
  • Total Carbs: 70.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 13.0 g

View full nutritional breakdown of Wild Mushroom Quinotto calories by ingredient
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Quinoa risotto from Destino Restaurant San Francisco Quinoa risotto from Destino Restaurant San Francisco
Number of Servings: 2


    ! cup quinoa
    3 cups warm liquid (a combination of boiling water, low-sodium vegetable or chicken broth and liquid used to rehydrate porcinis)
    1/2 oz. dried porcini mushrooms, broken into small pieces and rehydrated
    1 Tablesppon butter
    8 oz cleaned, fresh mushrooms, sliced or cut into bite sized pieces
    1 onion, diced
    3 cloves garlic, coarsely chopped
    3 to 4 Tablespoons sour cream, or as desired
    A grating of fresh nutmeg
    Several leaves fresh basil, shredded


Serves 2 as main course or 4 as side dish or starter

To rehydrate porcinis, cover in boiling water and let soften 20-30 minutes. You may use the rehydrating liquid to cook the quinoa (will give richer flavor), but make sure to strain the liquid through a coffee filter to remove any sand or residue.

In a heavy nonstick frying pan over medium-low heat, lightly toast the quinoa until slightly golden, about 5 minutes. Pour in 1 cup of the liquid, stirring as you go. Add The rehydrated porcini and stir frequently.

Meanwhile, melt the butter in a saute pan over medium-high heat and add the fresh mushrooms and the onion, cooking until lightly browned and softened, about 10 minutes. Add the garlic about half way through.

When the liquid has been absorbed by the grains, add more of the liquid a little at a time, continuing until the grains have absorbed it all and are tender but al dente, about 15 - 25 minutes total.

Stir in the mushroom mixture, sour cream and nutmeg; cover and remove from heat.

Let stand for 10 minutes, then fluff with a fork, garnish with the basil and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user LJB3896.

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