Creamy Double Mushroom Orzo
with Hard Italian Style Cheese and Truffle Pangrattato
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Orzo
(Contains Cereals containing gluten)
2 unit(s)
Portobello Mushrooms
2 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Truffle Zest
120 grams
Sliced Mushrooms
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tbsp
Olive Oil
75 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.
When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.
Drizzle with oil and stir through to stop it sticking together.
Meanwhile, thinly slice the portobello mushrooms. Peel and grate the garlic (or use a garlic press).
Heat the olive oil (see pantry for amount) in a large frying pan on medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden 3-4 mins. Season with salt and pepper.
Remove the pan from the heat, then stir through the truffle zest. Transfer to small bowl and set aside.
Return the (now empty) frying pan to high heat with a drizzle of oil.
When hot, add the portobello and sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 6-8 mins.
Add the garlic to the pan and cook for 30 secs. Then, add balsamic vinegar and cook until evaporated, 1 min more.
Stir through the creme fraiche, veg stock and reserved pasta water (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened slightly, 2-3 mins.
Stir through the cooked orzo and cheese until piping hot and melted, 1 min. Remove from the heat.
Taste, and season with salt and pepper if needed.
Share the mushroom orzo between your bowls.
Sprinkle over the truffle pangrattato to finish.
Enjoy!
