Thursday, May 24, 2012

lemon thyme mushrooms on buttered quinoa recipe

The weather this past week has been amazing. Super crisp mornings and blue as blue skies all day long. Because it's so hot here in Perth for a good portion of the year, it's easy to forget that it does actually still get cold in late autumn and winter. But I really don't mind the cold, so long as it's sunny too! It's nice rugging up in the morning, but then still being able to peel off a few layers during the middle of the day. And I love that when you stand out in the sun, it's warm enough to thaw your frozen fingers, but not hot enough to make you feel like hiding indoors. 

I picked up a bunch of beautiful flat (field) mushrooms the other day with intentions of making some kind of mushroom-type stew thing to serve over pasta. But they were so beautiful and fresh that I changed my mind and made something quick, easy and flavourful instead using simple ingredients that many of you will have at hand. With the addition of lemon juice instead of the more common use of cream, these mushrooms are light and fresh and just perfect to serve over buttered quinoa.

I actually never used to be a huge fan of mushrooms served as the main ingredient in a dish. Sure I've always loved them raw and would eat them if they were part of something, but I never used to get the whole mushrooms on toast thing until I was pregnant with my first child. I went through a faze of eating scrambled eggs on toast with buttery garlic mushrooms for dinner at least a few nights a week. It was totally my thing. And it all kinda makes sense when you realise that during pregnancy your body generally craves whatever is needed. I must have been low in B vitamins because they pack quite the punch on that front. Or maybe it was minerals like selenium and potassium that my body needed, cause they are a great source of those too? Mushrooms are also the only plant based source of Vitamin D. Something good to know as so many of us are lacking nowadays due to the long hours many people spend working indoors and our inbuilt fear of the sun and it's links with cancer. 

So anyway, I now love mushrooms. And finally feel like I'm a real vegetarian ;-)

One last little thing. I know you're probably over these kinda things. But I am hoping you might all have 2 spare seconds to vote for My Darling Lemon Thyme over at Circle of Moms and their Top 25 Foodie Mom Awards? No sign-up needed, just one little click. And the cool thing is, you can vote once a day for the next 6 days! Thanks a million xx

lemon thyme mushrooms on buttered quinoa
To make this totally dairy-free as opposed to lactose-free, simply use extra virgin olive oil in place of the ghee/butter. If you're not a fan of chilli, leave out or remove the seeds before slicing to make less hot.
serves 2

  • 1 cup quinoa
  • 1 1/2 cups cold water
  • 1 tablespoon ghee (or butter)

  • 400g field (flat) mushrooms, trimmed and sliced thickly
  • 1 tablespoon ghee (or butter)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 2 birds eye chillies, thinly sliced
  • 1 tablespoon finely chopped fresh thyme
  • 1 bay leaf, dried or fresh
  • zest and juice 1 lemon
  • 1/4 cup (60ml) water
  • sea salt and freshly ground black pepper
  • roughly torn flat leaf parsley, to serve

To cook the quinoa bring the water to the boil, rinse the quinoa well (to remove the saponin, a bitter protective coating) and drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the waters coming up to the boil. When your waters boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook for 10-12 mins until the grains become translucent and an unusual outer white ring shows. Remove from the heat, add the ghee (or butter) and stir through with a fork. Set aside.

To cook the mushrooms, melt the ghee (or butter) and olive oil in a frying pan over med-high heat. Add garlic, chillies, thyme and bay leaf. Cook 30 seconds, stirring until fragrant. Add in the sliced mushrooms, stir to coat in the flavoured ghee. Cook for 4-5 minutes, stirring often until the mushroom is tender. Add lemon zest, juice and water and season well with sea salt and black pepper. Cook for 1-2 minutes or until the liquid has reduced but just a little remains to keep the mushrooms moist. Remove from the heat and discard bay leaf, scatter with parsley and serve over buttered quinoa.


  1. This sounds absolutely delicious. I've been having quinoa each morning for breakfast and this sounds like the perfect recipe to try. Thankyou for sharing. Elizabeth from thedotdotblog.

  2. Soggy or oil-dripping mushrooms would put anyone off, these look perfect! I might be on my way to being a proper vegetarian too. :)

  3. What a lovely simple mix of ingredients and flavours! Perfect for this time of year too, great job. I was cooking with mushrooms today as well, but was using shiitakes I've been growing at home.

    1. Growing your own Shiitakes?! Wow, I'm very impressed xx

  4. Awesome recipe, i must try to do it by myself :) i must say, that i'm not good at kitchen so much :D

  5. this sounds wonderful. i love recipes like this where only one ingredient shines. i'm having a mushroom moment right now, too, so shall definitely try this. thank you.

  6. Yummm...mushies. I could eat mushies every day. That's how much I love them! Flat ones, brown buttons, white buttons, shitakes, etc. I happen to have some quinoa in the pantry, even red quinoa. Going to try your recipe this weekend. Think it's going to be perfect for brunch! Although I think I'm going to have to stir in just a tad bit of cream or sour cream - I'm terrible like that! :-) x

  7. I've just voted ;)
    Enjoy the sunshine! We've had wonderful weather too in the UK over the past week and I'm loving it!

  8. I just found your blogsite a few weeks ago. Tried out a couple of your recipes and loved them. Thanks for sharing your talents

  9. I made this for lunch today! It was soo yummy adding the lemon to the mushrooms :) And fluffy buttered quinoa was the perfect base, thankyou! x

    1. Yay! So glad you enjoyed it as much as I did :-)

  10. looks great. Great to come across another gluten free and veg blog. I'm vegan and gluten free.

  11. I've become such a fan of quinoa. This recipe would even please my meat loving husband. The use of mushrooms is perfect.

    1. Oh meat loving husbands. They're hard work! ...I know from personal experience ;-) Mine wouldn't eat this, good luck with yours!

  12. Ooooooooh buttered quinoa with a recipe that is a tribute to your blog title. A fitting name indeed, this is sooooo delicious. Third recipe in a row that I have to try out myself! Thank you!


Thanks so much for stopping by, arohanui xx Emm

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