Amaranth “Polenta” with Wild Mushrooms

Substances:

• 3 cups low-sodium rooster stock (Scrutinize Relate)
• 1 cup amaranth
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmigiano-Reggiano cheese
• Kosher salt
• Freshly flooring dusky pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely minced shallots
• 1 tablespoon finely minced garlic
• 1 pound blended wild mushrooms, comparable to oyster and shiitake, stemmed and coarsely chopped
• 1 tablespoon finely minced original thyme

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