Created by ellie on July 8, 2017
Step 1: In a large skillet heat butter with 1 tablespoon oil over medium high heat. Stir in mushrooms and saute until brown and tender (5-10 minutes). Stir in garlic and saute another 2 minutes.
Step 2: In a large saucepan oer medium high heat heat the remaining 3 tablespoons of oil. Add the onion and saute until translucent (5 minutes). Stir in quinoa and saute another 2 minutes. Stir in wine and cook until liquid is almost absorbed (2 minutes).
Step 3: Stir in 3 1/2 cups broth and cook for 10 minutes. Stir in asparagus and artichoke hearts and simmer until quinoa and vegetables are tender, stirring often and adding more broth by the 1/4 cupfuls as needed (7-10 minutes). Stir in Parmesan and received mushrooms and stir until cheese melts and mushrooms are heated through (2 minutes). Season to taste.
Step 4: Divide among bowls and garnish with the shaved Manchebo cheese.