Amaranth Polenta with Wild Mushrooms
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
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