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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Marialisa Calta
  • Yield: 4 servings
  • 8 white or cremini mushrooms (2 inches in diameter), caps and stems wiped clean
  • 2 tablespoons walnut or olive oil
  • 1 tablespoon unsalted butter
  • 1 scant tablespoon minced garlic
  • 1 small leek, white part only, washed and chopped (about 1?3 cup)
  • 1?4 cup uncooked quinoa, rinsed
  • 1?2 cup chicken stock or canned broth
  • 1 to 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped walnuts
  • 2 tablespoons chopped fresh Italian (flatleaf) parsley
  • Pinch coarse (kosher) salt
Preheat oven to 425 degrees.
Separate mushroom stems from the caps. Finely chop the stems, measure out a generous 1?3 cup and set side. (Discard any leftover stems or save for another use.)
Brush mushroom caps inside and out with 1 tablespoon of the oil. Arrange caps, open side up, on a baking sheet.
Melt butter in a skillet over medium-high heat. Add garlic, leek and reserved mushroom stems and saute until fragrant and tender, 3 to 4 minutes. Stir in the quinoa and chicken stock, and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed and the quinoa is tender, 8 to 10 minutes. Stir in lemon juice to taste, then the walnuts and parsley, and season with salt.
Using a teaspoon, pack stuffing inside the mushroom caps, mounding it high. Drizzle the remaining tablespoon of oil over the mushrooms and roast until they are hot and fork-tender, about 10 minutes. Serve hot.
Recipe from “Hay Day Country Market Cookbook” by Kim Rizk (Workman Publishing, 1998).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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