It all started with an omelette. That tends to be my go-to meal on the nights when I get home late after barre class. I’m famished, Ben and the kids have already eaten, and I’m looking for quick and healthy fare. I make them a bit differently every depending on what veggies and cheeses we happen to have in the fridge at the moment. One evening a few months ago, I added some sautéed mushrooms and shredded gouda to my omelette and I don’t know if I was having an exceptionally good cooking night or if I was just incredibly hungry, but it was just soooo good.
Since then, I’ve been looking for every opportunity to combine mushrooms and gouda. I made them into burgers. I continue to put them in omelettes. And now, I baked them with quinoa. It’s a bit reminiscent of mac and cheese, but it’s really all about the mushrooms here. I included three of my favorite varieties, but feel free to use whatever you like best. I also included a bit of greek yogurt to add a bit of creaminess, but if you don’t have it on hand, not to worry. It’s still pretty great even without it. I know this meal will be on heavy rotation here, since this mushroom gouda thing doesn’t seem to be just a phase anymore.