Chef David Gallienne, of Jardin des Plumes in Giverny, shares his recipe for this beautifully earthy vegetarian dish. Fragrant with fresh herbs and sweet with the woody flavour of mushrooms, it’s a sure fire winner for a supper with friends or a spring lunch in the sunshine.
- 1 shallot
- 150g quinoa seeds
- 0.5 litres of vegetable broth
- 200g mushrooms (chanterelles, porcini)
- 2 sprigs thyme
- 2 bay leaves
- 2 onions
- 200g fresh ginger
- 2 sticks lemongrass
- 1 bunch fresh coriander
- 0.5 litres spring water
- 3 tbsps salted soy sauce
- 3 tbsps sweet soy sauce
- 100g butter
- 3 tbsps olive oil
- Salt and pepper
1Dice the shallot and fry in the butter; add the quinoa and cook as you would for a risotto, adding the vegetable bouillon in stages.
2For the vegetable broth, brown the onion and deglaze the pan with the two soy sauces. Add the fresh ginger (cut into small pieces) and cook with the lemongrass over a low heat for 15 minutes. Remove from the heat, add in the coriander and cover, leaving it to infuse for 10 minutes.
3Sauté the mushrooms in butter with the thyme and bay leaves and season.
4Arrange the quinoa in the centre of the plate, arrange the mushrooms, and decorate with some herbs and wild flowers and some small pieces of raw mushrooms.
5 Serve with the vegetable broth very hot at the last moment.