A few weeks ago, I got one of those grow-your-own mushroom kits from Whole Foods. After following the directions, misting the baby mushrooms twice a day to keep them moist, and waiting patiently for a couple of weeks, all of a sudden the box exploded with oyster mushrooms. Score!
After looking around for the best way to use my delicious home-grown fungi, I decided to go with a simple dish of white beans, spinach, and quinoa.
It was tasty, nutritious, and made a great meal for the adults and kiddo alike. The recipe made a ton, so I froze some of it in individual portions. Yay for having some leftovers for a rainy day!
1 lb dry cannellini beans
2 Tbs olive oil, divided
1/3 lb oyster mushrooms, stemmed and sliced
1 onion, halved and finely sliced
1/2 cup dry white wine
2 tsp freshly chopped rosemary
1/2 cup quinoa
10 oz washed fresh spinach, chopped
salt and pepper to taste
parmesan cheese for serving
Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse the beans before using.
Heat 1 Tbs of the olive oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining 1 Tbs of olive oil in the pot, and stir in the onions. Cook, stirring, until caramelized to a dark brown, about 15 minutes.
Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans and enough water to cover by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Stir in the cooked mushrooms and quinoa. Continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving, and finish with a sprinkle of parmesan.