Orzo with mushrooms
Ingredients
- 200 grams orzo (medium)
- 250 grams fresh mushrooms (champinion, cut in half)
- 1 dry onion (white, finely chopped)
- 1⁄4 leek (finely chopped)
- 2 celery sticks (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 lemon (a few drops)
- 20 grams dried mushrooms (whatever you want)
- 800 grams hot water
- olive oil (preferably)
- salt (preferably)
- pepper (preferably)
- oregano (preferably)
Instructions
- Add the dried mushrooms into hot water.
- Add olive oil in a shallow frying pan, let it heat well and then sauté the fresh mushrooms for 5 minutes, until they are slightly golden and then remove them.
- In the same frying pan, at medium heat, add the finely chopped vegetables, slightly season them with salt and sweat them, until they are withered. You might need extra olive oil.
- Add the orzo and ‘’toast’’ it well, for 2 minutes, at medium heat.
- Deglaze with a few drops of lemon juice.
- At that point, lower the heat and with a ladle slowly add the water (which should be like a mushroom broth) and stir constantly.
- 1-2 minutes before the orzo is ready, add again the mushrooms inside, stir and adjust in tasting.
- Lastly, remove the frying pan from the heat and thicken with frozen olive oil.
- Serve with freshly grated pepper, oregano and a few drops of lemon juice.
orzo, mushrooms, pasta