Amaranth Cakes with Wild Mushrooms Recipe | Vegetarian Times Skip to main content

Amaranth Cakes with Wild Mushrooms

After experimenting with many types of grain for the cakes, Traunfeld found that amaranth’s nutty, earthy flavor is perfect.


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½ oz. dried porcini mushrooms
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1 cup amaranth grain
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2 Tbs. shallots
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¾ tsp. salt
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1 large egg
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2 Tbs. all-purpose flour
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1 Tbs. finely chopped fresh marjoram

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Mushroom Mixture


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2 Tbs. extra virgin olive oil
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1 lb. wild mushrooms such as chanterelles or morels, cleaned and cut into bite-sized pieces
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2 Tbs. finely chopped shallots
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1 clove garlic, finely chopped
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½ cup dry white wine
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2 Tbs. unsalted butter
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1 Tbs. coarsely chopped fresh marjoram
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1 cup shaved Parmegiano Reggiano cheese


  1. To make batter for Cakes: Pour 2 cups boiling water over dried porcini, and let soak for 15 minutes. Using slotted spoon, lift mushrooms from water. Carefully pour mushroom water through fine sieve into another container, discarding any sediment. Rinse mushrooms again, and chop very fine. Set aside.
  2. Place amaranth, shallots, salt, chopped mushrooms and 11/2 cups mushroom liquid in medium-sized saucepan. Bring to a simmer, cover and reduce heat to very low. Cook for 25 minutes or until grain absorbs all liquid. Transfer to mixing bowl, and cool. Stir in egg, flour and marjoram.
  3. To make Mushroom Mixture: Heat olive 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 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 bowl or saucepan. Keep warm while making cakes.
  4. To make Cakes: Pour 1/8-inch layer of olive oil into large skillet, and heat over medium heat. When oil is hot, drop in 2 tablespoon-sized mounds of amaranth batter, and flatten with fork into pancake shape. Cook until browned on bottoms, about 1 minute, flip and brown top. Repeat with remaining batter until used up.
  5. To serve, alternate layers of amaranth cakes and mushrooms on individual serving plates or large platter. Top with shaved cheese, and serve immediately.

Wine Suggestions

These earthy mushroom cakes will pair with a wide range of wines, so consider the other dishes you will be eating. Rich, creamy dishes might call for a red or white Burgundy wine. Perhaps there’s something spicy that might call for Riesling or Shiraz. Perhaps it’s a special-
occasion meal calling for something bubbly.
Experiment! Enjoy!

Nutrition Information: 

11 g
Total Fat: 
16 g
Saturated Fat: 
5 g
22 g
40 mg
400 mg
5 g
2 g

Comments on this Recipe

sound delicious. Is there a vegan alternative or can this be accomplished without egg...

i made this using 1 cup of amaranth and 2.5 cups of liquid. this worked well in keeping the amaranth cakes together because after cooking the amaranth, it's kind of sticky already. then added flour and egg, and fried.. no problems with them falling apart, except for when i made the first few cakes too big (hard to flip over).

This recipe is absolutely delicious! I would recommend it to anyone.

I've had this recipe since it came out in 2003! I've made it twice now and love it! I made it for friends and it was very fun and fancy. Thank you!

Substitute a flax egg (ground flax seeds + water) for the egg - it will work great in this recipe. Beat the flax meal and water together with a fork first, then add to the amaranth mixture.