Mushroom Orzo with Truffle Salt
Mushrooms are one of my great loves. I love foraging them, studying them, identifying them, attempting to grow them (I always fail), and I especially love eating them. As a result, I have a lot of recipes for mushrooms.
Although the turn around for this recipe is long, it’s a simple to make and can easily be made vegetarian by removing the chicken.
As always, please remember that I don't use recipes and can only estimate the amount of ingredients I use. So don't take it too seriously. Play with your food!
Estimated Ingredients
4 Baby Portobello mushrooms
4 Shiitake mushrooms
1.5 cups Orzo or Risoto
1/2 Garlic clove
2 tbs Scallions
1/3 cup Milk
1/4 cup Heavy cream
1/2 cup Mushroom stock
Olive oil
Parmesan cheese to taste
Truffle Salt—as much or little as you want!
Boil the Pasta
Start boiling the orzo/risoto. If you’d like, you can add a teensy bit of the mushroom bullion to the water so the pasta will absorb the flavor.
Chop Things Up
Cube the mushrooms and chicken and chop the garlic and scallions finely.
Start Cooking the Chicken
Throw the chicken, mushrooms, garlic, and scallions into a pan with olive oil and saute for a bit. Add some truffle salt.
The Mushroom Sauce
In another pan, begin making your mushroom sauce. Start with a little mushroom stock, add some milk and cream to thicken it. You can also add a little truffle salt, if you would like.
Slow Cook the Ingredients in the Sauce
Add the chicken, mushrooms, scallions and garlic to the sauce. Slow cook on low for around half an hour. As the sauce boiled down, add milk/water/cream when necessary to keep it thick. Mix in the orzo/risotto.
