Servings 0
Ingredients
Wild Mushroom Stock
- 2 tbsp extra-virgin olive oil
- 2 shallots (minced)
- 1 lb assorted wild mushrooms (porcini, shiitakes, creminis, portobellos) (cleaned, stems trimmed, roughly chopped)
- ¼ cup dry cooking sherry
- 4 cups low-sodium vegetable broth
- 1 cup fresh flat-leaf parsley (roughly chopped)
- Sea salt and cracked black pepper to taste
Amaranth
- 2 tbsp raw coconut oil
- ¼ cup minced shallots
- 2 cups uncooked amaranth
- 4 cups Wild Mushroom Stock (from recipe above)
- Sea salt and cracked black pepper to taste
Finishing Touches
- 2 cups colorful cauliflower (purple, green, orange, white) (chopped and steamed or pan-roasted)
- 2 tsp extra-virgin olive oil
- Optional: grated Pecorino cheese
Instructions
- Make the stock: Sauté shallots in olive oil until translucent. Add mushrooms and cook until tender. Deglaze with sherry, then add broth. Once hot, blend until smooth with parsley, salt, and pepper.
- Cook the amaranth: In a large pot, heat coconut oil and sauté shallots. Add amaranth and toast briefly. Gradually stir in hot mushroom stock, ½ cup at a time, until absorbed and grains are tender (about 20 minutes). Season to taste.
- Finish and serve: Spoon amaranth into bowls, top with cauliflower, drizzle with olive oil, and add Pecorino if desired.