Amaranth casserole with mushrooms and spinach

Ingredients for 2 servings:

• 125 g amaranth
• 300 ml vegetable stock
• 200 g spinach
• 1 pinch of nutmeg
• 2 stalks of parsley
• 2 stalks of thyme
• 1 shallot(s)
• 1 clove(s) garlic
• some butter
• 1 tbsp flour
• 150 ml milk
• 50 ml vegetable stock
• e.g. salt and pepper
• 200 g mushrooms
• 100 g Emmental cheese, grated

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Bring the amaranth to a boil in 300 ml of vegetable stock and simmer over low heat, stirring frequently. In the meantime, trim and wash the spinach and wilt it in a saucepan over medium heat, seasoning with nutmeg. Trim the mushrooms and cut them into quarters or eighths, depending on their size. Preheat the oven to 180°C (fan oven). Remove the thyme and parsley from the stalks and finely chop the parsley. Finely dice the shallot and garlic and sauté in a small saucepan with a little butter until translucent. Carefully add the flour while stirring. Once the mixture has a uniform consistency, deglaze with the milk and the remaining vegetable stock and bring to a boil once. Add the prepared herbs, season with pepper, and add a little more salt if desired. Mix the amaranth, spinach, and mushrooms together, then transfer to a small casserole dish. Pour the béchamel sauce over it, add the grated Emmental cheese to the mixture and place in the preheated oven for about 20 – 25 minutes.