Ingredients:
1 cup white mushroom
1 cup shitaki mushroom
1 cup portabilo mushroom
1⁄2 cup chopped cellary
1 garlic clove, crushed
1⁄2 cup spinach leaves
1 cup quinua
2 cups water
2 tbs. corn oil
1 tsp. organic vegetable stock
1⁄2 tsp. salt
1⁄2 tsp. from each (oregano, thyme, rosemary, basil)
3 tbs. grated parmesan cheese
Method :
Cut small mushroom into halves and the large size into quarters.
- Boil quinua in boiling water with 1⁄2 tsp. organic vegetable stock and cook for 12 min. on low heat.
- Fry garlic and cellary in oil for 2 min., add all mushrooms, season with salt, add quinua, 1⁄2 spinach and all dry herbs, stir over heat, add 1⁄2 cup hot water from time to time until is well done add the remaining spinach and parmesan cheese and serve hot