Quinoa, oyster mushrooms and wilted spinach

About a week ago, I bought a (Oyster) mushroom growing kit (Pleurotes for my fellows French) from the Swan Valley Gourmet Fungi

My first taste was with homemade butter and a bit of garlic...loved the flavours! here is what I made for dinner...

Quinoa with Sautéed Mushrooms and Spinach

Ingredients

        1 cup quinoa

        1 and 1/2 cup of chicken stock

        1/2 cup of white wine

        15 / 20g of butter

        150g of oyster mushrooms, roughly chopped + 25g

        3 handful of spinach, washed

        1 garlic clove, finely chopped

        salt and pepper to taste

How to
In a sieve, rinse the quinoa under cold water and drain.

In a frying pan, melt the butter and sautee 150g of mushrooms with the garlic. Season with a bit of salt and pepper and set aside.

In the same pan, pour some of the stock and cook the spinach until wilted (soft). Set aside.

Still in the same pan, put the drained Quinoa and add the remaining stock, wine and the extra 25g of oyster mushroom. Bring to the boil, reduce the heat to a simmer and cook covered for 20 to 25 minutes.

When the Quinoa is cooked, add the sauteed mushrooms (keep a few for presentation if you wish) and the spinach.

Serves 4.