Fry the onion with the thyme and bay leaf in butter. Deglaze with soy sauce and red wine. Add the beef bouillon and the fresh coffee. Reduce on low heat. Sieve, season to taste and finish the sauce with a little butter.
Bring the milk with the beer and the kappa to a boil. Add the cheese and mix until homogenous. Pour onto a plate and let gel. Cut into pieces and mix until a homogeneous, smooth paste.
Clean the mushrooms and fry in hot butter. Season to taste.
Cook the quinoa until tender. Dry at 60 ° C. Fry in hot oil. Season with some salt.