1. Soak the dried mushrooms in boiling water for 15 minutes. 2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain. 3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Remove to a large bowl. 4. Strain the dried mushrooms, reserving 1/2 cup of the soaking liquid. Discard the stalks and finely slice the caps. 5. In a small saucepan, heat the sherry and the stock. Cover and keep at a low simmer. 6. Heat the remaining olive oil in a large saucepan. Saute the onion over medium high heat for 5 minutes, or until softened. Add the garlic, ginger and Nanami Togarashi and cook for 1 minute. 7. Increase the heat to high heat and add fresh mushrooms, reserving the enoki until later. Cook for 5 minutes, until softened. 8. Add the quinoa, dried mushrooms, reserved soaking liquid, and hot stock, stirring well. Bring to a boil, then reduce heat, cover and simmer for 35 minutes, or until all the liquid is evaporated. 9. Chop the coy sum and steam until just wilted, then add to the caserole along with the enoki mushrooms. Stir in the rayu and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
