Amaranth "Polenta" with Wild Mushrooms Recipe

Name: Amaranth "Polenta" with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups low-sodium chicken stock (See Note); 1 cup amaranth; 4 tablespoons unsalted butter; 1/2 cup grated Parmigiano-Reggiano cheese; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely minced shallots; 1 tablespoon finely minced garlic; 1 pound mixed wild mushrooms, such as oyster and shiitake, stemmed and coarsely chopped; 1 tablespoon finely minced fresh thyme

Servings: persons

3 cups low-sodium chicken stock (See Note)
1 cup amaranth
4 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1 pound mixed wild mushrooms, such as oyster and shiitake, stemmed and coarsely chopped
1 tablespoon finely minced fresh thyme

1
Bring the stock to a boil in a medium saucepan.
2
Whisk in the amaranth, reduce the heat to low, cover, and simmer for 25 minutes or until the liquid is absorbed and the amaranth is tender, stirring occasionally.
3
Remove the amaranth from the heat and stir in the butter and cheese.
4
Season to taste with salt and pepper.
5
Meanwhile, in a large stockpot, heat the oil over moderately high heat.
6
Saute the shallots and garlic for two minutes.
7
Add mushrooms, season with salt and pepper and saute for five minutes, until golden brown.
8
Divide amaranth between serving bowls, top with mushrooms, garnish with fresh thyme and serve.

555

kcal

Calories

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.

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 11 ingredients. The key ingredients include: 3 cups low-sodium chicken stock (See Note), 1 cup amaranth, 4 tablespoons unsalted butter, 1/2 cup grated Parmigiano-Reggiano cheese, and more.

Yes, Amaranth "Polenta" with Wild Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amaranth "Polenta" with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions