- 4
Ingredients
- 6 tbsp. unsalted butter
- 1-2 oz. dried mushroom - mixed varieties
- 8-10 oz. sliced dark brown cremini mushrooms
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 1 3/4 cups (12 oz.) orzo
- 1 tsp. minced fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cream
- 1/2 cup finely grated parmesan, plus more for serving
Preparation
Step 1
Rehydrate dried mushroom (Cover with very warm water and soak for 20 min. Drain, saving mushroom water. Rough chop the mushrooms.)
Cook orzo using all the mushroom water -- and more water as needed.
Heat butter in a 4-qt. saucepan over medium-high heat.
Working in batches, add fresh and rehydrated mushrooms and cook until golden, 5–7 minutes.
Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan (You might need to add 2 tab. more butter if pan is dry after removing mushrooms.) Cook, stirring, until soft, 3 minutes. Add mushrooms.
Add cooked,drained orzo, thyme, salt, and pepper; cook 2 minutes.
Add cream and cook, stirring, until mixture is creamy, about 3 minutes more.
Stir in Parmesan.