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🍽️ Creamy Quinotto with Mushrooms

575 kcal · 30 min · 4 servings

Ingredients

• spring onions 2 pcs.
• garlic cloves 1 pcs.
• mushrooms, brown 500 g
• oil 2 tbsp
• dry white wine 100 ml
• whipping cream 300 ml
• salt pinch
• pepper, black ground pinch
• thyme, fresh 10 g
• parsley, fresh 10 g
• Gorgonzola 200 g
• 7-grain mix with quinoa and lentils 500 g

Instructions

1. 1. Wash the spring onions and shake them dry.
2. 2. Remove the root ends of the spring onions.
3. 3. Cut the white and green parts of the spring onions into rings separately.
4. 4. Peel the garlic and chop it finely.
5. 5. Clean the mushrooms if necessary with a kitchen towel.
6. 6. Slice the mushrooms.
7. 7. Heat 2 tablespoons of oil in a pot over medium heat.
8. 8. Add the white spring onion rings and the garlic to the pot.
9. 9. Sauté the vegetables for about 2 minutes until they become translucent.
10. 10. Add the mushrooms and fry them for about 4 minutes.
11. 11. Deglaze the mixture with white wine and cream.
12. 12. Let the sauce simmer for about 6 minutes until it thickens slightly.
13. 13. Add the green spring onion rings and toss everything together.
14. 14. Season the sauce with salt and pepper.
15. 15. Wash the herbs and shake them dry.
16. 16. Strip the leaves from the herb stems.
17. 17. Finely chop the herbs.
18. 18. Roughly crumble the Gorgonzola with your hands.
19. 19. Fold the 7-grain mix into the mushroom sauce.
20. 20. Let the mix sit in the sauce for about 1 minute.
21. 21. Mix the quinotto with thyme and parsley.
22. 22. Plate the quinotto.
23. 23. Place the Gorgonzola over the quinotto.
24. 24. Serve the dish and enjoy!

Nutrition per serving

• kcal: 575
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 52 g