Quinoa with Mushroom Cream Sauce

Cream of mushroom soup is a classic Western dish, sprinkled with a twist of black pepper to tantalize the taste buds. Mushroom cream sauce is also a beloved topping for Italian pasta, offering a rich and savory flavor. The only downside is that it can really open up your appetite and lead to devouring copious amounts of pasta.

Once again, I stumbled upon the delightful combination of mushroom cream sauce and quinoa, and the result was truly astonishing. Moreover, quinoa is low in calories and has a uniquely rich texture, making it an ideal staple. This culinary discovery happened entirely by chance. I was dining at a buffet restaurant in Geneva, not particularly hungry at the time, and felt that indulging in meat might be a bit too heavy, so I grabbed a small serving of cooked quinoa. It seemed a bit plain on its own.

Adjacent to the quinoa was a creamy mushroom sauce typically served with Italian pasta. So, I decided to spoon a bit of the sauce to use as a dip to add some flavor to the quinoa, along with a touch of vegetables and protein. However, to my pleasant surprise, the moment I mixed the mushroom cream sauce with the quinoa and took the first bite, it was a revelation.

The rich and creamy mushroom flavor infused by the milk permeated every quinoa grain, lingering in the mouth and rising up to the nose. This burst of savory taste, combined with the quinoa's distinct vegetal and grainy aroma, struck a perfect balance between the richness of the sauce and the relative simplicity of quinoa. Each bite was full-bodied, flavorful, and wonderfully balanced in texture and flavor.

Previously, I had always thought that mushroom cream sauce was best paired with pasta. If served with rice, the final result often became too mushy, resembling an overly creamy Italian risotto. However, quinoa is a plant with low starch content, meaning it doesn't become mushy even when cooked for an extended period. Its slightly crisp and fresh texture complements the mushroom cream sauce, enhancing the irresistible mushroom aroma.

If you're making this at home, I would especially recommend preparing a homemade low-fat version of the mushroom cream sauce, along with a secret ingredient to add when using it as a topping.

The main reason the sauce is rich is due to the addition of cream. A lighter version involves substituting some of the cream with milk.

Let's go through the steps. Start by heating a pan and adding olive oil. When the oil is slightly warm, add diced onions and sauté them over low heat until they become sweet and fragrant. Then, add the mushrooms. The crucial aspect here is actually the size of the mushrooms.

The mushrooms should be sliced, cut into shapes resembling clouds, rather than coarsely chopped. This is done to intensify the mushroom flavor, and although it may seem a bit tedious, the flavor enhancement is well worth the effort. If you roughly chop the mushrooms with a large knife, the flavor will be compromised.

Because the mushrooms are sliced thinly, they cook very quickly. At this stage, add a bit of salt, and then pour in the milk. Don't use too much milk, about a small cup, just enough to slightly cover the mushrooms, as this aids in the subsequent reduction. After adding the milk, reduce the heat and let it simmer gently to draw out the mushroom flavor with the milk. Be patient; otherwise, the milk will boil quickly. This process will fill your kitchen with a delightful aroma, which is a joy to experience.

About 10 minutes later, when the milk has evaporated slightly and the sauce begins to thicken, you can prepare the seasonings before removing the pan from the heat. I usually add a small spoonful of light cream to make the flavor lighter and more refreshing. Then, I sprinkle some chopped basil or parsley, or other green herbs of your choice, mainly to enrich the flavor. Finally, dust it with black pepper or, if you prefer a milder flavor, use white pepper. The mushroom cream sauce topping is now ready, and it has a beautiful color. The creamy sauce, brown mushrooms, and fresh green herbs together create an aroma that keeps enticing your senses.

The quinoa should be cooked by now. Quinoa cooks quickly, whether in a rice cooker or even directly in a pot. Soaking it in clean water the day before will make cooking easier.

Choose a beautiful bowl. I particularly like to use a Persian-style bowl with dark blue or dark green flower patterns. The patterns in the bowl are interesting and delicate, complementing the delicacy of quinoa. Start by placing the quinoa in the bowl, and then pour the mushroom cream sauce on top. You can generously pour it on one side, so if you want to mix the flavors in the bowl or taste the quinoa separately, you have that option at any time.

Now, it's time to savor the symphony of quinoa and mushrooms. Take your time to taste each quinoa grain, feel how the flavors of mushrooms, milk, and cream stretch into the quinoa sprouts, hydrating you and leaving a long-lasting aftertaste on your palate.