Quinoa with Mushrooms, Butternut Squash, and Fried Shallots
Cooking for a crowd is harder than ever before, what with allergies and special diets and food preferences. Yes, options exist; they require that I put a little more time and effort into planning a menu that everyone can enjoy. And it requires some creativity. Case in point, when family members recently visited, I had to make sure there were vegetarian options, as well as choices that were gluten- and dairy-free.
While this may be a hardship for some home cooks, I see it as a challenge; an opportunity to develop a new recipe and expand my repertoire. I always try to create something healthy and tasty that I love, which I can then incorporate into my cooking rotation. This is exactly what happened when I cooked quinoa with mushrooms, butternut squash, and fried shallots.
I was looking for something that checked all the boxes (i.e., vegetarian, gluten-free, dairy-free). I wasn’t going to change the entire meal, but I needed to find one delicious, filling dish so that everyone would be happy. I considered the flavors of fall and immediately thought about butternut squash and mushrooms. I would normally incorporate them into a hearty pasta dish, but it had to be gluten-free, so I turned to quinoa. Topped with crispy fried shallots, the dish was substantial enough to satisfy those for whom it was their main course, as well as those who enjoyed it as a side dish.
Quinoa with Mushrooms, Butternut Squash, Sage, and Fried Shallots
This dish is easy and filling enough to use as the main course or as a side dish to another main. Everything can be made ahead of time, but wait until just before serving to combine the ingredients, lest the shallots lose their crunch. You also might want to fry more shallots than needed for the recipe, because they are so good and they have a habit of disappearing to wandering hands while they are sitting in a bowl on the counter.
10 oz. mushrooms, button or other, cleaned and sliced
½ cup olive oil, divided
1 tsp. kosher salt, divided
½ tsp. fresh ground pepper
10 fresh sage leaves
3 large shallots (or more), peeled and sliced into ⅛-inch wide rings
1 small butternut squash, about 1 lb., peeled, seeded, and cut into ½-inch chunks
1 cup quinoa, rinsed
- Heat 2 tablespoons of olive oil on medium-high in a heavy 8-10-inch skillet. Add the sliced mushrooms and cook thoroughly, stirring frequently, until their water has been released and evaporates, and the mushrooms sear and are nicely browned, about 15 minutes. Stir in ¼ teaspoon kosher salt and the pepper. Reserve the cooked mushrooms in a bowl, leaving any remaining oil in the pan.
- While the mushrooms are cooking, heat 4 tablespoons (1/4 cup) of olive oil on medium-high in another 8-10-inch skillet. Drop in the sage leaves and fry them for about 1 minute, flipping halfway through using tongs. Remove the sage leaves to a paper towel-lined plate and allow them to cool.
- Add the sliced shallots to the skillet that was used to fry the sage leaves and stir to separate the rings. Cook the shallots over medium to medium-high heat for about 15 minutes, stirring very frequently, until they are crispy and golden brown. As the shallots cook, they can go from golden brown to burnt very quickly, so keep a close eye. Remove the shallots from the skillet and set them aside in a small bowl, leaving as much oil behind in the skillet as possible. Turn the heat off under the skillet and reserve the oil. Toss the shallots lightly with about ¼ teaspoon of kosher salt.
- Combine quinoa and 2 cups water in a 3 quart saucepan and bring to a boil. Cover, reduce heat to medium, and cook for 15 minutes. Remove from heat and allow to sit covered for 5 additional minutes. Add ½ teaspoon salt and the reserved oil in which the shallots were fried. Stir to coat and set aside to cool.
- Without cleaning it, add 2 tablespoons of olive oil to the skillet in which you cooked the mushrooms and place it over a medium-high heat. Add the pieces of butternut squash and stir to coat them in oil. Allow the squash to sit for a few minutes without stirring to allow one edge to sear. Then stir the squash periodically, allowing the sides to brown slightly. After about 10 minutes, add ¼ cup water and cover the skillet with a lid. Allow the squash to steam until all of the water has evaporated. Test the squash with a fork, which should easily pierce it. If it is not done, add additional water, 2 tablespoons at a time. When the squash is soft and cooked through, set it aside, along with and any oil remaining in the skillet.
- Just before you are ready to serve, combine quinoa, mushrooms, squash, and about half of the shallots. Taste and adjust seasonings, adding more kosher salt and pepper if needed. Top with remaining fried shallots and fried sage. Serve at room temperature.
