INGREDIENTS
1 tbsp
Garlic
1 lb
Mushrooms, mixed wild
2 tbsp
Shallots
1 tbsp
Thyme, fresh
3 cups
Chicken stock, low-sodium
1
Black pepper, Freshly ground
1
Kosher salt
2 tbsp
Olive oil, extra-virgin
4 tbsp
Butter, unsalted
1/2 cup
Parmigiano-reggiano cheese, grated
1 cup
Amaranth