1 pound hen-of-the-woods mushrooms, torn into large pieces
3 cups coarsely chopped flat-leaf parsley leaves
How to Make It
Preheat the oven to 375°. On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden. Transfer the pine nuts to a very large bowl.
In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 cup of the olive oil and season with salt and pepper.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes. Add the quinoa, broth and 1 cup of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
In a large skillet, heat 2 tablespoons of the olive oil. Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes. Transfer the mushrooms to the bowl with the toasted pine nuts. Add another 2 tablespoons of oil to the skillet. Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl. Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl. Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl.
Stir the cooled quinoa, lemon dressing and chopped parsley into the mushrooms and toss well. Season the salad with salt and pepper and serve.
The salad can be kept at room temperature for up to 6 hours.
Serve mushroom-based vegetarian dishes like this salad with light-bodied red wines, like Dolcetto di Dogliani from Piedmont or Beaujolais.
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