Roasted Mushroom Bowl Recipe from Wynkoop Brewing Co.

By Kristen Kuchar

This roasted mushroom bowl is a nutrient-packed dish that’s loaded with flavor. It’s a sure crowd pleaser at summer get-togethers, and it can be made with or without dairy or meat. Wynkoop strives to utilize locally sourced ingredients. 

Ingredients

3 cups cooked quinoa (rinse 1 cup quinoa, add to 2 cups of boiling water, simmer for 20 minutes)

Herbed cream cheese (optional)

Fried Brussels sprout leaves (save leaves and fry at 350 degrees for about 3 minutes, then drain thoroughly) 

Cilantro Tahini Sauce

½ cup tahini Paste

¾ cup lemon juice

3 garlic cloves

1 tsp Sriracha

pinch cumin

pinch salt

1 cup olive oil

¼ cup cilantro leaves

Vegetable Medley

1 cup grape tomatoes

1 red onion

4 garlic cloves

1 cup mushrooms

Additional oil or butter

Directions

Cilantro Tahini Sauce

Combine tahini paste, lemon juice, garlic, Sriracha, cumin and salt, and blend on medium speed until combined. Then, on your lowest speed setting, slowly add oil in a steady stream. Continue to blend until all the oil is incorporated. Finally, carefully add cilantro leaves and blend until the leaves just start to break apart (blending too much at the end will cause your sauce to turn into a green paste)

Vegetable Medley

Halve grape tomatoes, thinly slice red onions and garlic, and break apart mushrooms by hand. Using a knife to chop mushrooms can bruise or damage the mushrooms before cooking; being as gentle as possible is beneficial. Next, sauté these veggies together using butter or olive oil on medium to high heat. Wait until pan is hot and add tomatoes first. Once the tomatoes start to caramelize, add mushrooms. Cook for another 3 to 5 minutes, then add onion and garlic, and sauté until slightly golden, about 5 more minutes. At the end, add a pinch of salt and pepper for seasoning.

Assembly

To build this dish, start with a pan on medium-high heat and add your cooked quinoa. Let the quinoa start to warm up, then add cilantro tahini sauce. Mix just until blended. Over-mixing the quinoa at this stage will break up the quinoa and create a mush. While that is warming, sauté your veggies as described above. Plate the quinoa first, and cover with veggies. Then top with the herbed cheese (or you can leave this off for a vegan option). Then top with fried Brussels sprouts, and enjoy!

Pair with Knuckles Pale Ale

This light-bodied, tropical pale ale is named after longtime Wynkoop  Brewing doorman Knuckles the Gorilla.