Welcome back to our culinary journey that celebrates simple meals featuring sustainably grown ingredients. We’ve partnered with SIMPLi, an ingredient food company with the goal of revolutionizing the food system, empowering smallholder farmers worldwide, while helping the planet through regenerative organic farming practices—a mission that is near and dear to our heart—to bring you a series of pairings that will serve both your taste buds and the planet.
The Pairing Crescendo
For the final pairing in our series – we present you with a delectable Amaranth Mushroom “Risotto” using SIMPLi’s Regenerative Organic Certified® Amaranth and our bold, full-bodied Regenerative Organic Certified® Cabernet Sauvignon. The marriage of our Cabernet Sauvignon and SIMPLi’s Amaranth is truly a match made in culinary heaven. The wine’s dark fruit notes and the risotto’s rich earthiness create a symphony of taste and aromatics that resonate with each sip and each bite.
SIMPLi’s Regenerative Organic Certified® Amaranth
SIMPLi’s Regenerative Organic Certified® Amaranth takes center stage in this dish. With its nutty, earthy elegance, Amaranth provides a unique base for the “risotto.” Don’t let the name fool you though—this is not your traditional risotto. As one of the most protein-rich plant-based protein sources, amaranth is a nutrient-dense alternative to rice. Its unique depth of flavor pairs harmoniously with the wine’s robust character.
Regenerative Organic Certified® Cabernet Sauvignon
Extreme elevation and rare Redvine soils in the Mendocino County mountains site create rich layers of flavor in our inaugural vintage of Regenerative Organic Certified® Cabernet Sauvignon. This wine boasts ripe tannins and a symphony of aromas including black currant, black cherry, leather, tobacco, and pencil shavings. Its full-bodied nature makes it the perfect companion for the Amaranth Mushroom “Risotto.”
Servings: 2-4
Ingredients
- 3 tsp SIMPLi Peruvian Herb Salt
- 2 tbsp SIMPLi Olive Oil Blend
- 2 cups SIMPLi Amaranth
- 3 large king oyster mushrooms, sliced into 1-inch pieces
- 2 cups chopped maitake mushrooms (or mushrooms of your choice)
- 2 cups boiling water & 2 1/2 cups cold water
- 6 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp soy sauce
- 3 tbsp white wine
- 1 tsp chopped fresh parsley, or to taste
Instructions
- Put the maitake mushrooms in a heatproof bowl and pour 2 cups of boiling water over them. Let them soak until tender—about 10 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the mushrooms. Reserve the mushrooms and the liquid separately.
- In a deep pan (like this one) over moderately low heat, warm 1 tbsp butter and 1 tbsp oil. Add the onion and cook, stirring until lightly golden, about 10 minutes.
- Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, about 25 minutes. Stir in 1 tsp SIMPLi Peruvian Herb Salt, or to taste. Remove the pan from the heat and let stand covered for about 10 minutes.
- In a cast iron pan over moderate heat, melt 1 tbsp of butter with 1 tbsp oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved maitake mushrooms, 1/2 tsp SIMPLi Peruvian Herb Salt, and the soy sauce and sauté for about 10 minutes. Add the wine and continue to sauté until the mushrooms are tender, about 2 minutes. Season 1/2 tsp with SIMPLi Peruvian Herb Salt. Pour the mixture into a bowl and set aside.
- In the same pan, sauté melt 1 tbsp of butter with 1 tbsp oil. Add the king oyster mushroom slices, season with 1/2 tsp with SIMPLi Peruvian Herb Salt, and let sauté for about 2 minutes on each side or until golden brown.
- Cut the remaining 4 tbsp butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth into bowls and top with the king oyster mushroom “scallops,” the maitake mushroom mixture, and a pinch of parsley and SIMPLi Peruvian Herb Salt.
Whether you’re looking to impress your guests or indulge in a sensory experience of your own, this pairing will bring you on a journey of flavor that leaves a lasting impression. So, raise your glass and savor this extraordinary culinary experience that celebrates simple ingredients and the bounty of regenerative organic agriculture.
Adapted from this recipe: https://www.epicurious.com/recipes/food/views/amaranth-risotto-with-mushrooms-51216010
