Orzo with Mushrooms

Name: Orzo with Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 200g orzo; 1 bag frozen mixed mushrooms (450g; my bag contains oyster mushrooms, champignon, shiitake, porcini and honey fungus); 1 medium onion; 3 cloves of garlic; 50ml dry wine (white or red); 200ml passata; 1 teaspoon dried oregano; 3 allspice berries; 1 bay leaf; 1 pinch ground nutmeg; 5 sprigs of parsley; 2 tablespoons oil; salt, pepper

March 28, 2014

Simple Recipes Fasting Recipes Pasta Vegetables Greek Mushrooms

I really liked the frozen mushroom mix I used last week to make these bruschettas. Yesterday I wanted to use it more wisely in terms of recipe cost. So I chose to cook this giouvetsi in a fasting (vegan) version. Because the other ingredients I added alongside the mushrooms aren't expensive, the cost per serving balances out. Next week I'll post another recipe with these mushrooms, an Italian-French inspired recipe that will also have some meat.

I also have photos from during preparation but forgot to upload them, I'll add them later this evening.

Ingredients

200g orzo
1 bag frozen mixed mushrooms (450g; my bag contains oyster mushrooms, champignon, shiitake, porcini and honey fungus)
1 medium onion
3 cloves of garlic
50ml dry wine (white or red)
200ml passata
1 teaspoon dried oregano
3 allspice berries
1 bay leaf
1 pinch ground nutmeg
5 sprigs of parsley
2 tablespoons oil
salt, pepper

Servings: 4

How to prepare orzo with mushrooms

Sauté the finely chopped onion in hot oil over low heat until very soft. Add the crushed garlic and sauté for 1 more minute. Deglaze with wine and cook until completely evaporated.
Add the frozen mushrooms and turn the heat to medium. Leave until the mushrooms are thawed (check that the larger pieces are soft) and have released a lot of juice.
Add the passata, oregano, allspice, bay leaf, nutmeg, salt and pepper to taste. Bring to a boil and simmer covered over low heat for 15 minutes.
Add 2 cups of water (500ml), chopped parsley and a little more salt (I added 1 level teaspoon) because the pasta will be added. Bring to a boil and at that moment spread the orzo over the entire surface of the pot, shake the pot to settle it evenly and cover with a lid. Simmer for another 15-20 minutes, still on low heat. After 5 minutes you can gently stir the pasta to distribute it better in the pot. After 15 minutes check the pasta and if it's cooked, the dish is ready. At the end, the liquid shouldn't have reduced completely, it's fine if some sauce remains on top. If the food sits for a while before serving, the sauce will be absorbed anyway.