Garlic and thyme oyster mushrooms
with lemon and herb quinoa and greens in sherry vinaigrette
Make the quinoa
Rinse the quinoa under cold water, then bring 3 cups of water to a boil. Add the quinoa and salt, then cover with a lid and reduce heat to medium low. Cook for 15-20 minutes until all of the water has absorbed, then take off heat.
Make the lemon herb dressing for the quinoa
Chop the tarragon, oregano and mint and transfer to a bowl. Using a microplane/zester zest the whole lemon, then add the juice of 3/4 of the lemon to the bowl and add 2 tablespoons of olive oil. Mix well and set aside.
Make the mushrooms
Take a piece of paper towel and wipe each mushroom clean, then rip the mushrooms into smaller pieces using your hands. Try to keep them roughly the same size so they cook evenly. Note: We don’t recommend washing the mushrooms as they are porous and act like a sponge. They will absorb the water and become soggy, that’s why we recommend wiping them instead.
Crush the garlic cloves by placing the cloves on the cutting board, then using the flat side of the knife and the heel of your hand, press the blade down on the cloves. The sharp side of the knife should be away from you. It works best if you crush each clove separately. Discard the peels.
Preheat a pan over medium heat and once hot add 2 tablespoons of oil, then add the mushrooms, a sprinkle of salt and cook for about 2 minutes; add the garlic and thyme and cook for 2-4 minutes more, while stirring. Take off heat, add the sherry and stir. Discard the garlic and thyme.
Combine the quinoa and the lemon herb dressing and mix well. Taste and adjust salt.
Toss the greens in the sherry vinaigrette.
Divide the quinoa between 4 plates and top each plate evenly with mushrooms and add the greens on top. Enjoy!