Here is the recipe:
Amaranth Cakes
2 cups boiling water
1/2 oz dried porcini mushrooms
1 cup amaranth seeds, rinsed
2 tbs minced shallot
1/4 tsp salt
1 large egg
2 tbs all-purpose flour
1 tbs finely chopped fresh marjoram
Olive Oil for frying
1 cup shaved Parmigiano-Reggiano
Mushroom mixture
2 tbs olive oil
1 lb wild mushrooms (I used a blend of cremini and oyster)
Salt and freshly ground black pepper to taste
2 tbs minced shallot
1 clove minced garlic
1/2 cup dry white wine
2 tbs unsalted butter
1 tbs coarsely chopped fresh marjoram
Make Amaranth cakes: pour boiling water over porcini and soak for 15 minutes. Lift mushrooms from water using slotted spoon and sieve out the sediment from the mushroom water. Reserve mushroom water to cook the amaranth. Rinse mushrooms well and chop finely. Set aside.
Place amaranth, shallots, salt, mushrooms, and 1 1/2 cups of mushroom liquid in saucepan, and heat over medium heat. Cover, and reduce heat to very low. Cook for 25 minutes, or until amaranth absorbs all liquid. Transfer to a bowl and let cool. Be sure it is lukewarm before you pour in the egg or the egg will cook. Stir in the egg, flour and marjoram.
Make mushroom mixture: heat oil in large skillet over medium-high heat. Add mushrooms, season with salt and cook, tossing from time to time, until mushrooms release moisture and begin to brown. Add shallots and garlic, cook for 1 minute more and add wine. Continue to cook until only a few tablespoons of liquid remain. Stir in butter and marjoram, and transfer to a bowl or saucepan. Keep warm while making the cakes.
Ok - here is the tricky part. You are basically making pancakes. It can be frustrating since mine actually totally fell apart on my first try so John heard a mini-fit take place, and then I dropped an egg on the floor. SO..try to not expect these pancakes to stick perfectly. My suggestion is try another egg for extra measure: pour some olive oil into skillet, and heat over medium heat. When oil is hot, drop 2 tbs portions of amaranth batter, and flatten with fork into pancake shape. Cook until browned on bottom, about 1 minute, flip (haaa!!! - I mean, good luck), and brown the top. Repeat with remaining batter, take deep breaths and remember they will taste just fine broken, and pancake away until your batter is gone.
Alternate layers of amaranth cakes and mushrooms on individual serving plates or large platter. Top with shaved Parmigiano-Reggiano cheese, and serve immediately. This was gratifying and fun for me, since making the stupid cakes turned me into a burning wreckage.
I actually would make this again, having learned my lesson on the pancakes, because the flavor is absolutely mind-blowing...if you love mushrooms that is!
Here are some pictures of the process (the good parts):
