2 cups quinoa
1/4 cup olive oil (divided)
1 pound shitake mushrooms (stemmed and thinly sliced, about 6 cups)
1 medium yellow onion (cut into 1/4-inch dice, about 1 cup)
3 large garlic cloves
1/3 cup white wine
4 cups vegetable or parmesan stock (hot)
1/2 cup grated Parmegiano Reggiano cheese
  Salt and freshly ground pepper (to taste)
  Shaved Parmigiano Reggiano cheese (as garnish, optional)
1 tablespoon fresh minced thyme leaves (as garnish, optional)