1 ounce dried shiitake mushrooms
2¼ cups boiling water
2 poblano chiles
1 tablespoon unsalted butter
½ teaspoon cumin seeds
8 scallions, thinly sliced
1½ cups amaranth
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons minced fresh marjoram or 1 teaspoon dried marjoram
2 ounces queso fresco
1. Place the dried mushrooms in a large heatproof bowl and cover them with the boiling water. Set aside for 10 minutes.
2. Meanwhile, char the chiles by holding and turning them with flame-safe tongs over an open gas flame or placing them on a baking sheet 4 to 6 inches from a preheated broiler, turning occasionally. Place them in a bowl and cover tightly with plastic wrap—or put them in a paper bag and seal it shut. Set aside for 10 minutes.
3. Set a colander over a bowl and drain the mushrooms into the colander, thereby saving the soaking liquid. Remove and discard the mushroom stems. Chop the caps into small bits. Check the soaking liquid. If it’s sandy, strain it through a large coffee filter.
4. Melt the butter in a large sauté pan or a large high-sided skillet over medium heat. Add the cumin seeds and cook for 30 seconds. Add the scallions and cook, stirring occasionally, for 1 minute.
5. Add the amaranth, salt, pepper, chopped mushrooms, and the mushroom soaking liquid. Bring the whole thing to a boil. Cover, reduce the heat to low, and simmer slowly for 15 minutes.
6. Meanwhile, remove the chiles from their bowl and stem them. Rub off most of their charred skins. Slice them open lengthwise and discard any white pith and seeds. Dice the flesh into bits.
7. After the amaranth has cooked for 15 minutes, stir in the marjoram and chopped chiles. Cover and continue simmering until the amaranth is tender, about 15 minutes. The consistency should be about like a hot breakfast cereal. Crumble the queso fresco on top, stir gently, cover, and set aside for 5 minutes to blend the flavors.
SERVES 4
Active time: 50 minutes
Total time: 1 hour 20 minutes
TESTERS’ NOTES