Blueberry-glazed mushrooms with crispy parmesan and thyme quinoa

Golden king oyster mushrooms glazed in a blueberry-balsamic and thyme reduction, served over crispy parmesan quinoa, and brightened with fresh shallot-tossed blueberries and toasted hazelnuts.

Ingredients

  • 600 g king oyster mushrooms
  • 250 g fresh blueberries
  • 200 g white quinoa
  • 60 g grated parmesan
  • 40 g whole hazelnuts
  • 2 pieces shallot
  • 2 cloves garlic clove
  • 1 piece organic lemon
  • 1 bunch fresh thyme
  • 4 tbsp olive oil
  • 30 g unsalted butter
  • 2 tbsp balsamic vinegar of Modena
  • 1 tbsp liquid honey
  • to taste fine salt
  • to taste black peppercorns

Method

  1. Rinse the quinoa, cook it in a large pot of salted water according to the package directions, drain, and let it cool uncovered so it dries out slightly.
  2. Meanwhile, prepare the glaze: in a small saucepan, combine half of the blueberries, balsamic vinegar, honey, crushed garlic cloves, and a few sprigs of thyme. Simmer while mashing the berries until the mixture is thick, glossy, and coats the back of a spoon, then remove the garlic and thyme.
  3. Roughly chop the hazelnuts and dry-toast them in a skillet until golden. Set aside.
  4. In the same hot skillet with half the olive oil, sauté the drained quinoa, pressing it down in spots so it toasts and becomes crispy. Off the heat, mix in half of the grated parmesan, season with salt and pepper, and keep warm.
  5. Cut the king oyster mushrooms in half lengthwise and lightly score the flesh in a crosshatch pattern. Sear them over high heat in the remaining olive oil without moving them at first, until beautifully golden, then add the butter.
  6. Pour the blueberry glaze over the mushrooms and let them glaze over medium heat while basting: the surface should become glossy, dark, and slightly caramelized.
  7. While the mushrooms are glazing, toss the remaining fresh blueberries with the very finely minced shallot, lemon juice and zest, and a pinch of salt: this is the bright salad that cuts through the richness.
  8. Plate a bed of crispy quinoa on each dish, top with the glazed mushrooms, drizzle with any remaining glaze, then scatter over the fresh blueberry salad, toasted hazelnuts, remaining parmesan, and fresh thyme leaves. Serve immediately.

Nutrition

Per serving

Energy
605.4 kcal
Protein
18.81 g
Carbohydrate
53.86 g
Fat
35.89 g
Fibre
11.96 g
Calcium
199.6 mg
Iron
3.16 mg
Magnesium
131.56 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.