Mushroom Asparagus Quinoa Cakes & Sage Cream
Last week I was gifted some delicious kitchen ingredients from my friends Josh and Aubrey (who happen to own and operate an awesome book store in downtown Springfield called Bookmarx). Among the bootle was a handful of these beautiful mushrooms from Willow Mountain Mushrooms, natural mushroom growers based in the Ozarks.
These mushrooms are divine on their own but they are perfect for these mushroom asparagus quinoa cakes, topped with sage cream and micro greens. Great for a group, serve them as an appetizer or as the centerpiece of a salad. Cakes like these are a great way to use leftover quinoa or any similar cooked seed, grain, or rice such as barley or risotto. The surprises of the sage cream are applesauce and a dash of nutmeg. Any microgreens work nicely, but look for radish greens for a taste of spiciness.
Mushroom Asparagus Quinoa Cakes
Makes 12 cakes
1 1/2 cups cooked red quinoa
3 tablespoons olive oil, divided
1/2 cup shallots, sliced
2 cups chopped mushrooms, stems and gills removed (I used oyster and shiitake)
1 cup chopped asparagus
1 tablespoon garlic, minced
3 large eggs
3/4 teaspoon salt, divided
1 tablespoon chopped herbs (I recommend rosemary, parsley, and/or sage)
1/3 cup parmesan, shredded
1 cup bread crumbs
sage cream (recipe below)
microgreens, for garnish
Cook the quinoa if not using leftovers.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced shallots, and cook until translucent, stirring occasionally, about 5 minutes. Add the chopped mushrooms and asparagus, season with 1/4 teaspoon salt, and cook until the vegetables begin to caramelize, about 7 minutes. Add the garlic and cook for a minute. Remove from heat and aside to cool.
In a large mixing bowl whisk together the eggs and the remaining 1/2 teaspoon salt. Fold in the cooked quinoa, chopped herbs, shredded parmesan, bread crumbs, and sauteed vegetables. Mix until combined.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Patty out the cakes, about 1/3 cup each, and cook on the hot skillet. Turn after 5 minutes and cook a remaining 7 minutes on the other side. Lower the heat if needed to keep them from burning.
Serve hot, topped with sage cream and fresh microgreens.
Makes about 1/2 cup
1/2 cup sour cream
1/4 cup applesauce
1 tablespoon very finely chopped sage
dash of nutmeg
Whisk together sour cream, apple sauce, sage and nutmeg. Drizzle liberally over cakes.