Butter and Vinegar Infused Mushrooms, Quick Crispy Quinoa and Crispy Parsley

Every once in a while I get into one of those moods where I'm hungry (or 'starving' I might call it in the heat of my low blood sugar) but absolutely nothing sounds good. It might be a little taboo since us girls are not supposed to reveal these things, but this often takes place on a Sunday morning when the previous night has taken its toll and my hangover has come out to play in form of a serious bitch.

Hangover cravings are like what I imagine pregnancy cravings to be like; totally random. Like a giant fudge brownie simultaneously with a jar of pickles.

Maybe it was the generous amount of butter that the mushrooms soaked up or the general all-round crispiness of the meal but for some reason, after much consideration, this is what curbed my hangover demons' cravings. I thought I'd share it, whether you're hungover or not, because it really was very good!

(The fried egg is optional and was kind of just there to reassure me that it was still brunch).



Serves 2 (or 4 as a side)

YOU WILL NEED:

FOR THE QUINOA:
1/2 CUP QUINOA
A LITTLE LESS THAN 1 CUP COLD WATER
1 TBSP BUTTER
1 TSP OLIVE OIL
PINCH OF SEA SALT
1 CLOVE GARLIC

FOR THE MUSHROOMS:
125G OYSTER OR SHIITAKE MUSHROOMS (I USED A MIX OF BOTH)
2 TBSP BUTTER
1/4 CUP WHITE OR RED WINE VINEGAR
SEA SALT AND PEPPER
1/2 CUP FRESH PARSLEY, ROUGHLY CHOPPED

Start by making the quinoa. Measure and rinse the dry quinoa in a sieve until the water runs clear. In a pot larger than you think you need (The quinoa should be very shallow in the pot) heat the butter and oil and add the clove of garlic. When it starts to sizzle a little, add the rinsed quinoa to the pot. Add the cold water and salt and bring to a boil. Once boiling, cover the pot and turn down to the lowest heat. Leave covered for around 15 minutes so that once the quinoa is cooked and the water has completely evaporated, the quinoa will start to become crispy.

Meanwhile, melt the butter in a large frying pan, making sure the base of the pan is evenly covered. When the butter sizzles when you splash it with a drop of water or place in a mushroom, add all of the mushrooms. Spread them out evenly as mushrooms need a lot of space or they won't brown nicely. (The expression 'don't overcrowd the pan' is very relevant here'). Turn the mushrooms when they are brown on the bottoms. Once the mushrooms have a nice golden colour and aren't releasing any liquid, pour in the vinegar, and shake the pan, tossing all of the mushrooms in the vinegar before it evaporates. This will happen pretty quickly! Add a pinch of salt and pepper.

Keep an eye on the quinoa making sure it's not burning. If the bottom of the quinoa has started to brown and crisp, mix it with a fork so that the rest starts to brown too.

Transfer the mushrooms to a plate and add a little more butter or oil to the pan. Add the parsley and toss until it has crisped up.

Plate the quinoa and top with the mushrooms and crispy parsley.

Enjoy!