Mushroom-Quinoa Risotto Cakes


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)


1⁄4 cup
Dried Porcini Mushrooms
Shallots (chopped)
1 1⁄2 cup
Fresh Shitake Mushrooms ( caps, stems removed and added to vegetable stock to simmer)
2 tablespoons
Earth Balance Buttery Spread
1 cup
Quinoa (rinsed well three times)
1 cup
Butternut Squash (puréed)
1⁄2 cup
Dry White Wine (or water)
2 cups
Mushroom Water (combined with vegetable stock)
1⁄2 cup
Nutty Parm
1⁄2 cup
Flat Leaf Parsley
Salt & Pepper (to taste)


*As included in For Goodness Sake Cookbook