Pickled mushrooms with quinoa from Linger - Salads, Sweets, and Stories to Savor (page 148) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute farro, pearl barley, couscous, or chickpeas for quinoa; and parsley, cilantro, or mint for dill.

  • Ganga108 on September 02, 2025

    Making this with the chickpea substitute for the quinoa as I already have some cooked. UPDATE: The mushrooms are phenomenal. Make double and keep them in the fridge for use on their own or in salads and other dishes. UPDATE 2: I took the leftover salad (with the chickpea substitute) and added a whole lot of wilted greens including red and green cabbage, and a pile of extra parsley. Delish. A very versatile dish.

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