Amaranth Cakes with Wild Mushrooms Recipe

Name: Amaranth Cakes with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 oz. dried porcini mushrooms; 1 cup amaranth grain; 2 Tbs. shallots; 3/4 tsp. salt; 1 large egg; 2 Tbs. all-purpose flour; 1 Tbs. finely chopped fresh marjoram; Extra virgin olive oil, as needed; 2 Tbs. extra virgin olive oil; 1 lb. wild mushrooms such as chanterelles or morels, cleaned and cut into bite-sized pieces; Salt and freshly ground black pepper to taste; 2 Tbs. finely chopped shallots; 1 clove garlic, finely chopped; 1/2 cup dry white wine; 2 Tbs. unsalted butter; 1 Tbs. coarsely chopped fresh marjoram; 1 cup shaved Parmegiano Reggiano cheese

Servings: persons

1/2 oz. dried porcini mushrooms
1 cup amaranth grain
2 Tbs. shallots
3/4 tsp. salt
1 large egg
2 Tbs. all-purpose flour
1 Tbs. finely chopped fresh marjoram
Extra virgin olive oil, as needed
2 Tbs. extra virgin olive oil
1 lb. wild mushrooms such as chanterelles or morels, cleaned and cut into bite-sized pieces
Salt and freshly ground black pepper to taste
2 Tbs. finely chopped shallots
1 clove garlic, finely chopped
1/2 cup dry white wine
2 Tbs. unsalted butter
1 Tbs. coarsely chopped fresh marjoram
1 cup shaved Parmegiano Reggiano cheese

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

1159

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 oz. dried porcini mushrooms, 1 cup amaranth grain, 2 Tbs. shallots, 3/4 tsp. salt, and more.

Yes, Amaranth Cakes with Wild Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Amaranth Cakes with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions