There’s a lovely looking recipe from Nigel Slater in this month’s edition of The Observer Food Magazine.
As he puts it, the “big flat mushrooms soak up flavour like a bath sponge – and there's plenty of space for a delicious filling.”
The recipe looks easy enough and the photos of the finished meal look scrummy. Stalker though has to go scurrying to the cook books and Wikipedia to find out what exactly quinoa and chard were.
But hey, they’re not that exotic.
It’s a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds.
It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. There you have it, and it originated in the Andes.
Unlikely that a recipe for mushrooms and tumbleweed would catch on though.
