Black Trumpet and Toasted Quinoa Pilaf

Black Trumpet and Toasted Quinoa Pilaf

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Credit: Daniel Scannell, CMC, executive chef, Oak Hill Country Club, Rochester, N.Y.
The National Culinary Review, December 2003


1 cup quinoa
1/2 cup dried black trumpet mushrooms
3/4 cup diced onions
1 ounce virgin olive oil
1 tablespoon butter
2 teaspoons chopped garlic
1 teaspoon crushed red pepper
1 cup white wine, hot
1 cup chicken stock, hot
1 tablespoon fresh cilantro
2 tablespoons virgin olive oil
Salt and pepper, to taste
2 tablespoons Dried Chile Marmalade (recipe below)

Dried Chile Marmalade
Yields 2 cups
15 dried ancho chiles
1/2 gallon water
2 teaspoons kosher salt
1/2 pound brown sugar
1/2 pound raisins
1 ounce sherry vinegar
1 teaspoon salt
1 teaspoon black pepper
11/2 cups orange juice


Method: Place quinoa in a fine mesh colander; wash and drain. Allow quinoa to completely airdry for approximately one hour. In a 375° F oven, toast quinoa on baking tray until golden brown. Re-hydrate mushrooms in cool water until soft. Drain and reserve. Sauté onions in olive oil and butter in a medium sauté pan until golden brown, Add garlic, red pepper, mushrooms, and quinoa. Stir well and proceed cooking quinoa like risotto by adding wine in increments, stirring each time. Once wine has reduced, add chicken stock and simmer until quinoa is cooked. Do not overcook quinoa. Place cooked quinoa in a bowl and add Chile Marmalade, cilantro, oil, salt, and pepper.

Dried Chile Marmalade
Method: Toast chiles in a 275°F oven for 5 minutes. Bring water and kosher salt to a boil, remove from heat, add chiles, and stir. Steep chiles for approximately 10 minutes, or until just softened. Drain chiles and cool. Remove stems and seeds by rinsing them in the chile water. Strain and reserve water; discard stems and seeds. Add brown sugar to strained water. Reduce this mixture by 75 percent or until mixture takes on the consistency of syrup. Remove from heat and add raisins, vinegar, salt, and pepper. Reduce orange juice in a stainless steel saucepan until reduced by 75 percent, or until it takes on the consistency of syrup. Remove from heat and reserve. Place chiles in a food processor and pulse two or three times. Add chile syrup and orange reduction. Process until marmalade has a coarse texture.


approximately 5 servings


Side, The National Culinary Review

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