The beefsteak mushroom is truly amazing. It resembles a slab of beefsteak, it’s marbled inside, bleeds red, and even tastes like beefsteak. Alas, it’s rare in my region, or I’d have many more recipes for it.
1-3/4 cups millet
1/4 cup amaranth
4 cups water
1 cup beefsteak mushroom or other mushrooms, chopped
1/2 cup black walnuts or commercial (English) walnuts)
1-1/2 tbs. sesame oil or corn oil
1 tsp. fennel seed, ground
1 tsp. yellow mustard seed, ground
1/2 tsp. nutmeg, ground
1 tsp. salt, or to taste
1. Toast the millet and amaranth in a roasting pan in a preheated 300° F oven for 15 minutes or until fragrant, stirring occasionally.
2. Combine with the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, 20-30 minutes or until all the liquid is absorbed. Or reduce the water by 1/4 cup and cook in a rice cooker until done.
Makes 7 cups
Preparation Time: 20
Cooking Time: 30 minutes
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