The rich, buttery flavor of shiitake mushrooms and nutritional power of the quinoa make this entrée as substantial as it is elegant. Even though these cakes will disappear faster than the amount of time it took them to arrive on the table, they are well worth the effort. We serve two on each plate as an entrée, but a single cake makes a beautiful appetizer as well.
Prepare in advance:
Nutty Parm, (See Sauces & Misc.)
Roasted Pepper and Tomato Confit (See Sauces & Misc.)
1 small butternut squash, cooked and puréed
Roasted Vegetable Stock (see Soup section if using homemade, or see notes)