| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 229 | 18g | 2.5g | 14g |
| sugars | fibre | protein | salt |
| 4g | 3.1g | 6g | 0.12g |
Just the name, Pan-roasted Spiny Amaranth with Mushroom, conjures up images of a blend of earthy flavors, savory undertones, and a deliciously fresh bite. And that’s exactly what this recipe offers. It’s quite a unique preparation, drawing inspiration from native ingredients and using a vegetable that’s not so common in your everyday kitchen, Spiny Amaranth. It has something extraordinary about it, that just pulls at my food-inspired heartstrings.
A Dish Rooted in Fresh, Nutritious Ingredients
The choice of Amaranth in this recipe isn’t a random one. Calls from childhood memories of Montana’s expansive landscapes, with its cornucopia of unique flora and fauna. It’s also a nod to the rich Native American traditions that I’ve always admired. Moreover, the use of Spiny Amaranth, a plant known for its medicinal and nutritional advantages, makes this recipe a healthy and delicious pick. I love that it caters not just to your palate but to your overall well-being too.
A Recipe That Pairs Well With Others
Now you’re talking about the versatility of the Pan-roasted Spiny Amaranth with Mushroom recipe. It’s such a beautiful side dish that pairs excellently with various proteins. For example, it complements bison burgers or venison steaks seamlessly, giving a plate of hearty meat a much-needed balance of freshness and green. Alternatively, going entirely vegetarian by pairing this sauté with a wild rice pilaf makes for an equally satiating meal. The lemony tang, the earthy mushrooms, the slightly peppery Amaranth, and that glorious white wine reduction all come together to create a truly delectable experience.
Simple Steps, Gourmet Results
What I appreciate most about this recipe is that it proves gourmet doesn’t need to be complicated. You don’t need hours upon hours of slaving in the kitchen, complex techniques, or hard-to-find ingredients. In less than half an hour, you can have a plate of Pan-roasted Spiny Amaranth with Mushroom that wouldn’t look out of place on a Michelin-star restaurant menu. Easy, accessible, and above all, packed with flavor, this is why I can’t help but love this recipe.
Whether you’re a seasoned cook in need of a change or a budding chef wanting to experiment with new flavors, give this Pan-roasted Spiny Amaranth with Mushroom a chance. You might just discover a new favorite to add to your culinary repertoire.
What You’ll Need
- 2 cups of fresh Spiny Amaranth leaves
- 2 cups of mixed mushrooms (shiitake, oyster, portobello)
- 6 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 medium onion, finely chopped
- 1 lemon, juiced
- Salt to taste
- Pepper to taste
- 1/3 cup of white wine
- Fresh parsley for garnish
Method
Step One
In a large pan, heat up 3 tablespoons of olive oil over medium heat.
Step Two
Add the minced garlic and finely chopped onion to the pan. Sauté until they are soft and fragrant.
Step Three
Add the mixed mushrooms to the pan. Cook for about 5-7 minutes or until the mushrooms are browned and tender.
Step Four
Sprinkle the mushrooms with a pinch of salt and pepper to taste. Stir well to evenly distribute the seasoning.
Step Five
Add the fresh Spiny Amaranth leaves to the pan. Continue cooking for another 2-3 minutes or until the leaves are wilted.
Step Six
Pour the white wine into the pan. Let it simmer for a few minutes until the alcohol evaporates.
Step Seven
Drizzle the remaining olive oil and squeeze the juice of one lemon over the pan. Stir well and ensure that every ingredient in the pan is permeated with the lemony flavor.
Step Eight
Taste the dish and adjust the seasoning if necessary. Remove the pan from the heat.
Step Nine
Sprinkle fresh parsley over the dish before serving. Enjoy your Pan-roasted Spiny Amaranth with Mushrooms while it’s hot.
