Creamy mushroom orzo with thyme and Parmesan

Name: Creamy mushroom orzo with thyme and Parmesan
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp clarified butter; 1 dl cream; 60 g grated Parmesan; 1 onions; 350 g mixed mushrooms; 3 garlic cloves; 1 tbsp olive oil; 1 tsp olive oil; 300 g pasta; 5 dl vegetable bouillon; 1 tbsp thyme leaves; salt and pepper to taste; 1 ¼ dl white wine

Vegetarian dinner

Total: 30 min. | Active: 30 min.

vegetarian

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This one-pot dish with mushrooms and orzo is just right for cosy February days: creamy, earthy, and ready in no time at all. The mushrooms bring a rich, savoury depth, the thyme adds a fresh note, and the orzo pasta is cooked risotto-style until silky-soft and irresistibly creamy. Finished off with a handful of Parmesan, this quick after-work meal seems wonderfully down-to-earth, yet it remains a little highlight.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 portions

2 tbsp	clarified butter
1 tbsp	olive oil
1	onion, finely chopped
350 g	mixed mushrooms (e.g. button and oyster, quartered)
3	garlic cloves, finely chopped
1 tbsp	thyme leaf
300 g	pasta (Orzo)
1 ¼ dl	white wine or vegetable bouillon
5 dl	vegetable bouillon
1 dl	cream
60 g	grated Parmesan
	salt and pepper to taste
1 tsp	olive oil

How it's done

HIER KOMMT: (e.g. (button mushrooms and oyster mushrooms), sliced

Heat butter and oil in a wide, non-stick frying pan. Stir-fry the onion for approx 4 mins. Sauté the mushrooms, garlic and thyme together for about 5 mins. Add the pasta and cook for approx. 1 min. Pour in the white wine, reduce for approx. 2 mins. Pour in the stock, bring to the boil. Reduce the heat and simmer for about 10 mins., stirring occasionally, until the pasta is al dente. Pour in the cream, stir in the cheese, just heat through, season. Plate up the pasta, drizzle with oil.

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