The chanterelles were calling my name at the market so I got some and made a quinoa risotto with them. In the spirit of fall, I stuffed savoy cabbage leaves with it and served the rolls over a butternut squash puree.
This recipe makes 8 rolls.
For the quinoa risotto:
1 ½ cups of cooked quinoa
300grs of chanterelles, brushed clean and chopped
2 tablespoons of butter
1/3 teaspoon of garlic powder
1/3 teaspoon of onion powder
½ cup of white wine
200gr of crème fraiche
1 bunch of parsley, chopped
40gr of grated Parmesan
Zest of 1 lemon
For the butternut squash puree:
1 medium butternut squash
1/3 cup of cream
8 savoy cabbage leaves
2 litters of vegetable stock to boil the cabbage
Boil the cabbage leaves in the vegetable stock for 20 minutes. Then drain them and trim off the tough part of the outer spines of the leaves. Set aside.
To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks in a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it in medium bowl. Add the cream, a pinch of garlic powder, onion powder, celery salt and salt. Blend it until smooth using an immersion blender. Taste for seasoning and set aside.
To make the quinoa risotto, melt the butter in a pan over medium heat. Add the chanterelles, garlic powder, onion powder and a pinch of salt. Cook until the mushrooms are lightly golden, about 4 minutes. You can set a bit of the mushrooms aside for garnishing the plate later.
Add the wine, quinoa and stir until most of the wine evaporates. Then add the crème fraiche, parmesan and parsley. Stir for about 5 minutes, until the parmesan has melted and most of the liquid has evaporated. Add the lemon zest and mix it. Taste for salt and pepper. Set aside.
Warm the butternut puree in the microwave or in a pan.
Warm the cabbage leaves in the microwave only for a few seconds. Pat them dry with paper towels.
Stuff each leave with about 6 tablespoons of the quinoa. Roll it, tucking in the ends. Repeat for the remaining leaves.
To serve, spread some of the butternut squash puree on each plate. Place a cabbage roll in the middle and garnish with some sautéed chanterelles.