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1
To make batter for Cakes: Pour 2 cups boiling water over dried porcini, and let soak for 15 minutes.
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2
Using slotted spoon, lift mushrooms from water.
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3
Carefully pour mushroom water through fine sieve into another container, discarding any sediment.
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4
Rinse mushrooms again, and chop very fine.
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5
Set aside.
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6
Place amaranth, shallots, salt, chopped mushrooms and 11/2 cups mushroom liquid in medium-sized saucepan.
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7
Bring to a simmer, cover and reduce heat to very low.
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8
Cook for 25 minutes or until grain absorbs all liquid.
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9
Transfer to mixing bowl, and cool.
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10
Stir in egg, flour and marjoram.
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11
To make Mushroom Mixture: Heat olive oil in large skillet over medium-high heat.
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12
Add mushrooms, season with salt and cook, tossing from time to time, until mushrooms release moisture and begin to brown.
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13
Add shallots and garlic, cook 1 minute more and add wine.
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14
Continue to cook until only a few tablespoons of liquid remain.
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15
Stir in butter and marjoram, and transfer to bowl or saucepan.
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16
Keep warm while making cakes.
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17
To make Cakes: Pour 1/8-inch layer of olive oil into large skillet, and heat over medium heat.
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18
When oil is hot, drop in 2 tablespoon-sized mounds of amaranth batter, and flatten with fork into pancake shape.
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19
Cook until browned on bottoms, about 1 minute, flip and brown top.
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20
Repeat with remaining batter until used up.
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21
To serve, alternate layers of amaranth cakes and mushrooms on individual serving plates or large platter.
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22
Top with shaved cheese, and serve immediately.
