Creamy amaranth with mushrooms
Spoonable amaranth cooked in mushroom soaking liquid, with shallots and thyme. A plant-based preparation with a creamy texture.
Approximate total time: 45 min4 servingsContemporary plant-based cookingMeal base: Amaranth and mushrooms
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 4 servings.
Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.
- 1 cup uncooked amaranth
- 14 g dried mushrooms, such as porcini (about 1/2 loosely packed cup)
- 420 ml boiling water, plus a little more if needed
- 1 tbsp olive oil
- 1/4 cup chopped shallots
- 1/4 tsp salt
- Black pepper to taste
- 1 tsp chopped fresh thyme, plus extra to serve
Step-by-step method
- Cover the mushrooms with the 420 ml boiling water. Leave for 10 minutes, then lift them out and chop any large pieces, keeping the liquid.
- Heat the oil in a heavy-based pan. Stir the shallots for 1 minute and add the amaranth.
- Add the mushrooms and their soaking liquid, leaving sediment behind. Once boiling, lower the heat and cover.
- Cook for 15 minutes, add salt, pepper and thyme, then continue for another 10–15 minutes. Stir occasionally and add hot water if it starts drying before the grain is tender.
- Spoon into bowls when creamy, with cooked grains that still have some texture. Finish with thyme.
✦ Kitchen tip
Makes 3–4 portions depending on accompaniments. The 45 minutes include soaking and preparation; use a very fine sieve if the mushroom liquid is gritty.
To serve: Serve with sautéed vegetables and a plant-based protein of your choice.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.