Recipe: Red Quinoa Duxelles

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Ingredients

5 lb. Markon Button Mushrooms
1 oz. Primo Gusto Extra Virgin Olive Oil
1/2 c. Markon Shallots, diced finely
2 c. White Wine
24 oz. Red Quinoa, cooked
2 Tbsp. Markon Fresh Thyme, trimmed and finely chopped
1/2 c. Markon Italian Parsley, trimmed and finely chopped

Recipe Preparation

1. In small batches, pulse-chop the mushrooms into small granular-size pieces. Transfer to a stainless-steel mixing bowl.

2. Add oil to a heated, nonreactive rondeau. Add the shallots. Sauté until tender. Add white wine and bring to a boil. Add mushrooms, red quinoa and thyme. Season to taste with salt and pepper.

3. Cook the mixture over low heat, stirring frequently. Allow moisture reduce to almost a dry consistency. Let cool. Stir in chopped parsley. Transfer to a storage container.

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