Minty Shitake Mushrooms with Tomatoes and Quinoa

My father grows the most amazing shitake mushrooms. For this recipe you can use any mushrooms, but oyster would be the best substitute if you do not have shitake.

For one serving you need:

2 large mushrooms
1 large tomato
2 tbsp quinoa
2 tbsp parmesan cheese
1 tbsp chopped up mint
dash of salt
dash of white pepper
1 tbsp olive oil

Heat the olive oil on medium heat and add the mushrooms, cut in long strips. Cook slowly on both sides. While the mushrooms are cooking, peel and cut the tomato in small cubes and add to the mushrooms once they are golden. Add the raw quinoa and a cup of water. Cover and simmer for 12-15 minutes. When all the water has evaporated, add salt, pepper and the mint. Stir, take off the heat and cover. Serve after it has settled for 10 minutes, sprinkling with the parmesan cheese. For a complete meal, serve with 2 or 3 scrambled eggs or a 2-5 oz of lean meat.