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Mushroom Quinoa Brunch Bowl:

  • Canola oil 125.0 ml
  • Onion, brunoise 200.0 g
  • Garlic cloves, peeled and crushed 30.0 g
  • White pearl mushrooms 400.0 g
  • Light Soy Sauce 45.0 ml
  • Quinoa, tri color 600.0 g
  • Water 1.2 l

Spicy Hollandaise:

Toppings:

  • Portobello Mushrooms 500.0 g
  • Bok Choy, sliced into half lengthwise 350.0 g
  • Canola oil 125.0 ml
  • Salt & Pepper
  • Oil, for deep frying
  • Enoki 300.0 g
  • Corn flour 80.0 g
  • Fried Egg 10.0 pc
  • Black Sesame seeds, toasted
  1. Mushroom Quinoa Brunch Bowl:

    • Place a large straight side sauté pan over medium to high heat.
    • Add the oil and sweat the onions and garlic. Cook until fragrant.
    • Add the white pearl mushrooms, season with light soy sauce.
    • Add the quinoa. Stir to fully combine with the rest of the ingredients.
    • Stir in the Knorr Professional Oyster Sauce and pour in the water. Bring to a boil and turn down to simmer. Cook for approximately 20 minutes or until the quinoa is cooked through. Once done, fluff the quinoa with a fork. Taste and adjust seasoning. Keep warm until ready to assemble.
  2. Spicy Hollandaise:

    • Combine the 2 ingredients in a saucepot. Gently warm over low heat. Set aside until ready to use.
  3. Toppings:

    • Drizzle the mushrooms and bok choy with canola oil and season with salt and pepper. Grill them using a grill pan. Set aside until ready to use.
    • Heat the oil for deep-frying to 350F. Lightly dredge the enoki mushrooms with corn flour and deep-fry the mushrooms until it turns crispy and golden brown. Set over paper towels to drain excess oil.
    • Eggs can be cooked sunny side up with crispy edges or poached.
    • To assemble, place 1 cup of quinoa in a bowl. Arrange 3 slices of portobello mushrooms and a piece of bok choy.
    • Top with crispy fried egg, drizzle with 1-2 tbsp of spicy hollandaise. Top with fried enoki mushrooms and sprinkle with black sesame seeds.