GARLIC MUSHROOMS QUINOA WITH BLOOMS BLUSH WINE ENJOY DAN:

ROASTED GARLIC WITH MUSHROOMS BLOOMS DOUBLE GOLD WINNER BLUSH WINE WITH QUINOA:                                                        By CHEF DAN:

(blooms@whidbey.com)

Serves 6

 

INGREDIENTS:

2 whole garlic heads

2 tablespoon olive oil

1/2-cup plus 23 tablespoons BLOOMS BLUSH wine

5 cups chicken broth, divided

1/2-cup dried Gourmet mushrooms blend

1 onion, chopped

3 cup baby portabella mushrooms

1 cup quinoa

1/4-cup parmesan cheese, grated

2 tablespoons fresh sage, chopped

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PRE-HEAT OVEN TO 425 DEGREES)

1.   Cut the top each garlic head.

2.   Rub cut side of each garlic heat with 1 teaspoon olive oil.

3.    Remove white papery skin.

4.   Wrap in tin foil and bake in pre-heated oven for 1 hour.

5.   When cool separate cloves, and squeeze to extract garlic pulp.

6.   Combine garlic pulp with 2 tablespoon BLOOMS BLUSH wine.

7.   Mash with a fork.

8.   Bring 1-1/2-cups stock to a boil, add dried mushrooms, let stand 30 minutes.

9.   Drain through a colander over a bowl reserving soaking liquid.

10.                In a sauce pan add reserved liquid, 3-1/2-cups broth.

11.                Bring to a simmer and keep warm.

12.                Heat a Dutch oven over medium-heat and remaining oil.

13.                Add onion to the pan and sauté for 5 minutes.

14.                Add dried mushrooms, baby portabellas and sauté 5 minutes.

15.                Add quinoa and sauté for 1 minute add reaming BLOOMS BLUSH wine; cook 1 minute or until liquid is absorbed.

16.                Stir in 1-1/2-cup broth and cook for 9 minutes.

17.                Add remaining broth reserving 1/2-cup.

18.                Remove pan from heat and stir in garlic mixture, reserved broth, cheese, salt, pepper and chopped sage.

 

ENJOY DAN:                                    A-LA!!