Quinoa With Wild Mushrooms
2 cups warm water
1 tablespoon olive oil
2 cups fresh white button mushrooms, sliced
2 garlic cloves, chopped
1 small shallot, minced
1 teaspoon chopped fresh oregano
1 cup quinoa
1 cup chicken broth
1/2 cup dry white wine
1 Combine the porcini mushrooms and warm water in a medium bowl; cover and let soak about 30 minutes. With a slotted spoon, lift the mushrooms from the liquid, rinse thoroughly, and coarsely chop. Line a strainer with a paper towel. Pour the mushroom liquid through the strainer; reserve 3/4 cup of the liquid.
2 Heat the oil in a medium saucepan over medium heat. Add the porcini mushrooms, white mushrooms, garlic, shallot, and oregano; cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the quinoa, broth, the reserved mushroom liquid, and the wine; bring to a boil. Reduce the heat and simmer, covered, until all the liquid is absorbed, 15-20 minutes. Fluff with a fork before serving.