Lukes Wild Mushroom Orzo Food

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

GREEK MUSHROOM ORZO

Steps:

• Heat oil in a large saucepan over medium heat.
• Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
• Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
• Stir in Feta cheese and serve immediately.

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

WILD MUSHROOM AND ORZO "RISOTTO"

Steps:

• Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze mushrooms and chop.
• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add orzo and stir until coated with oil. Mix in chopped mushrooms.
• Meanwhile combine 4 cups broth other medium saucepan. Bring to simmer. Reduce heat to low and keep hot.
• Add 1 cup liquid to orzo, adjust heat so liquid simmers slowly and cook until orzo absorbs liquid, stirring occasionally. Continue adding liquid 1 cup at a time, simmering until each addition is absorbed before adding next and stirring occasionally until orzo is just tender and liquid is creamy, about 30 minutes. Stir in Parmesan. Season with salt and pepper. Garnish with parsley.

ORZO WITH MUSHROOMS

Steps:

• Heat oil in a large heavy saucepan over medium-high heat.
• Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil.
• Stir in orzo, reduce heat to low, and cover.
• Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
• If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
• Season with salt and pepper to taste.

WILD MUSHROOM ORZO

Steps:

• Bring broth and water to a simmer in saucepan.
• Meanwhile, heat oil in large skillet. Add mushrooms; cover and cook 2 minutes.
• Add orzo and cook another 2 minutes, stirring, until pasta is lightly toasted.
• Begin ladling hot liquid into pasta mixture, about a cup at a time. Stirring frequently, allow each ladleful to absorb before adding another. When all liquid has been used, the mixture will be thick and creamy.
• Remove from heat and stir in grated Parmesan. Serve topped with crushed black pepper, if desired.

LUKE'S WILD MUSHROOM ORZO

Steps:

• TO PREPARE THE MUSHROOM STOCK:
• 1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
• 2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
• TO PREPARE THE ORZO:
• 1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
• 2. Add the mixed wild mushrooms and stir well to combine. Saut&ecute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
• 3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
• 4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
• 5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
• 6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
• TO FINISH THE DISH:
• 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
• 2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.