Elderflower Black Garlic Quinoa with Mushrooms

Today, I am excited to share a unique and flavorful dish that combines unexpected ingredients to create a truly special meal. This recipe was inspired by a recent trip to a local farmer’s market, where I stumbled upon some fresh elderflower and black garlic. The combination of these two ingredients intrigued me, and I couldn’t wait to create a dish that highlighted their distinct flavors.

Ingredients:

• fresh elderflower, 50g
• black garlic cloves, 5 cloves
• shiitake mushrooms, 200g
• quinoa, 1 cup
• coconut milk, 400ml
• lemon zest, from 1 lemon

Preparation:

To begin, rinse the quinoa in a fine-mesh sieve under cold water to remove any bitterness. In a saucepan, combine the quinoa with the coconut milk and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through.

While the quinoa is cooking, slice the shiitake mushrooms and sauté them in a pan until browned and tender. Add the elderflower petals and black garlic cloves to the pan and continue to sauté until fragrant.

Once the quinoa is ready, fluff it with a fork and stir in the sautéed mushroom mixture. Add the lemon zest and gently fold everything together until well combined.

Tips:

For an added boost of flavor, sprinkle some toasted coconut flakes on top of the dish before serving. The nuttiness of the coconut will complement the earthy flavors of the shiitake mushrooms and black garlic beautifully.

Serving:

This dish weighs approximately 1000g after cooking and serves 4 people. Each serving weighs around 250g and has about 300 calories.

I hope you will enjoy this creative and delicious dish! Feel free to experiment with different herbs or spices to make it your own. Bon appétit!