3 tablespoons unsalted butter

½ pound maitake mushrooms, torn into bite-size pieces

3 cloves garlic, minced

1 ½ cups quinoa

2 ½ cups chicken broth

3 tablespoons soy sauce

Freshly ground black pepper

½ cup sliced green onions


Heat a medium, heavy saucepan over medium heat until very hot but not smoking. Add the butter and maitakes and sauté for 6 to 7 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the quinoa and stir until coated with the butter. Add the broth and soy sauce, season to taste with pepper, and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the quinoa is tender and all of the liquid has been absorbed. Stir in the green onions and fluff with a fork. Transfer to a bowl and serve immediately. 


Serves 4 to 6 as a side dish. Another name for the maitake is hen of the woods. If you cannot find maitakes, try this recipe with any cultivated or wild mushrooms that are available—a combination of oyster and shiitake mushrooms would be nice. And feel free to substitute vegetable broth or water if you prefer a vegetarian dish.