Physalis and mushroom quinotto

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  • 2 cups quinoa
  • 1 cup physalis
  • ½ cup white wine
  • 3 ½ cups vegetable broth
  • 2 tbsp olive oil
  • ½ onion
  • 1 oz dried mushroom
  • 1 lb 5 oz Paris mushrooms
  • 1 tbsp parsley, minced
  • ½ cup light probiotic cheese, low fat, grated
  • Salt and pepper to taste

6 servings


Hydrate the dried mushrooms in 1 ½ cup of boiling water for 15 minutes. Strain and set aside.

Heat the olive oil. Add the finely chopped onion and sauté until golden for a few minutes. Wash the quinoa and add it into the pot, pour the white wine and stir. Allow the alcohol to evaporate.

Add some of the vegetable broth mixed with the water used to soak the mushrooms. Stir constantly with a wooden spoon until absorbed.

Add more broth and continue stirring. Correct the seasoning. Add the mantecoso cheese, coriander, and parsley.

Sauté the mushrooms with the physalis in a pan with a dash of white wine.

Serve the quinotto with the physalis and mushrooms on top.