mushroom quinoa casserole
Oh goodness—it’s been a long time my friends! I’ve been in a bit of a food rut and it’s totally bumming me out. Does that ever happen to you? I just can’t seem to get inspired to get in the kitchen. I feel like my passion got misplaced in our move or something and I just need to find it again. I have faith that I will, but if you have any tips on how to find it again, please send them my way! One of the few things that’s gotten me in the kitchen is this oh-so-good mushroom quinoa casserole—both Aaron and I actually crave it. It’s earthy and nourishing with a hint of spice to jazz things up, plus it makes enough that there are leftovers for the next days lunch—woohoo!
My friend Dana served this to us soon after arriving to San Francisco and I think all four of us went back for thirds—it’s that good. I’ve since made it twice at home, making a few tweaks here and there. It’s a pretty adaptable dish—you can switch out the spices, the original called for tarragon, I swapped it for red pepper flakes, or toss in a few more veggies like kale and it’ll still be great. Whatever you do, just give it a chance, it’s a keeper.
Speaking of, do you have any favorite casseroles? With a baby due to arrive in our house in two weeks (!!) I’d love to freeze a few dishes so we can just pop them in the oven without even thinking about it.
mushroom quinoa casserole
adapted from Heidi’s mushroom casserole
|1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked quinoa, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
1 teaspoon red pepper flakes
1/2 cup kale, sliced into ribbons, optional
Preheat oven to 350F degrees.
1. Rub a medium-large baking dish, around 9×13, with a bit of olive oil or butter and set aside.
2. In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and kale, if using, and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the quinoa to the skillet and stir until combined.
3. In a medium bowl whisk together the eggs, cottage cheese, sour cream, red pepper flakes and salt.
4. Combine the quinoa mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish.
5. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.