Fried maitake mushrooms (optional)
- ½ lb maitake mushrooms (or any mushrooms)
- 1 large egg
- ¾ cup + 4 tsp (200 ml) iced water
- 1 cup all-purpose flour
- 4 cups vegetable oil
- 1 cup of red or black quinoa
- 1 onion, finely chopped
- 2 cups assorted mushrooms
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2-3 rashers of bacon
- ¼ cup of cooking sherry (optional)
- 1 cube vegetable stock dissolved in 1 ½ cups of water
- 4 tbsp freshly grated parmesan
- Salt and freshly ground pepper, to taste
Fried maitake mushrooms
- Clean your mushrooms, and break them into bite-sized pieces.
- Heat up the oil in a pot on medium-high heat.
- Combine the egg, water and flour together. Lightly coat the mushrooms in the mixture.
- Drop the mushroom in batches into the hot oil and fry until golden brown.
- Remove from the oil and drain off any excess oil on a sheet of paper towels. Set aside until you’re ready to serve.
- Peel and finely chop an onion.
- Mince the garlic clove.
- Dice the bacon into small pieces.
- Warm the oil in a large skillet over medium high heat. Add the onion and garlic, and cook for 2 to 3 minutes until the garlic becomes fragrant but does not brown.
- Add in the quinoa and cook for a minute with the onion and garlic, constantly stirring.
- Turn up the heat and pour in the cooking sherry to deglaze the pan; stir the mixture for 3-5 min to cook off the alcohol, and reduce the heat back down to medium high heat.
- In a separate pan, cook the bacon until crispy. Remove the bacon from the pan and drain off the excess oil in a paper towel lined plate.
- In the same pan that you used to cook the bacon, drain off some of the fat and use it to cook the assorted mushrooms: turn the stove on medium high heat and sautée the mushrooms until tender. Season with salt and pepper to taste.
- Add your sautéed mushrooms into your quinoa mixture and stir to combine all the ingredients thoroughly.
- Add the vegetable stock and when it starts boiling, reduce the heat to low.
- Cook for 30 min, stirring occasionally so it doesn’t stick to the pan.
- When most of the liquid is absorbed, add in the bacon, then parmesan and salt – adjust both to taste as needed. Stir to combine, and remove from the heat.
Finish & Serve
Spoon a generous helping of risotto onto a plate, top it with the deep fried maitakes, and grate parmesan slices on top to garnish. Enjoy this rustic new take of a classic dish with a glass of Apothic Cab.