Heat half the oil in a large pan, add the mushrooms, and sauté over a high heat for 2-3 minutes until golden.
Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the garlic, quinoa and rice and stir for 30 seconds.
Pour in the white wine and gently simmer, stirring until the liquid has evaporated.
Add a ladleful of hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used (this will take 15-20 minutes).
Serve in bowls and garnish with parmesan shavings and basil.
* Please note, this recipe is not suitable for vegetarians as it contains parmesan.