[ad_1]
- Serves: 4
- Cooking Time: 20 minutes
- Course: Foremost Course
- Delicacies: Irish
Elements
- 400g orzo
- 1tbsp butter
- 500g mushrooms, sliced
- Sea salt and black pepper
- 2 cloves garlic, crushed
- 60ml white wine or Sambuca
- 1tsp Dijon mustard
- 250ml cream
- 20g flat leaf parsley
- 1tsp finely chopped recent thyme
- 40g finely grated Parmesan and additional to serve
- To serve: inexperienced salad or greens
Methodology
1 Prepare dinner the orzo in loads of boiling salted water until simply al dente, then drain and return the orzo to the pot. Maintain heat. I often have this simmering as I prepare dinner the mushrooms.
2 Soften the butter in a pan and, when it’s sizzling, add the mushrooms. Depart undisturbed for a couple of minutes, then season with salt and pepper, turning gently. Depart to prepare dinner for 5-8 minutes extra till the mushrooms have caramelised in locations and have a very good color. Decrease the warmth and add the crushed garlic, stir over the warmth for a couple of seconds for the uncooked style to vanish.
3 Add the white wine or Sambuca and go away to simmer for 30 seconds earlier than stirring within the mustard. Take away the pan from the warmth and switch the mushroom combine to the pot of orzo together with the parsley, thyme and cream.
4 Stir nicely over a low warmth for a minute to heat via. Stir within the Parmesan. Style for seasoning, then serve straight away with additional Parmesan on high.
[ad_2]
Source link