Wild Mushroom Orzo


Monday, May 5th 2008, 2:04 pm
By: News On 6


2 Cups uncooked orzo pasta
8 Cups boiling, salted water

4 oz. Oyster mushrooms
4 oz. Cremini mushrooms
(Or 6-8oz. of your favorite mushrooms)
1 Medium red onion, sliced
2-3 cloves fresh garlic, minced
1-tablespoon fresh chopped thyme
4-tablespoons extra virgin olive oil
Kosher salt & fresh cracked pepper to taste

METHOD

Boil orzo pasta until "al dente". Drain & rinse until cool. Heat large sauté pan over "med-high" setting; add half of the olive oil and the mushrooms. Cook until shrooms are turning golden and smell delicious. Add onions and stir for a few moments to soften. Add garlic and fresh thyme, toss and remove from heat. Toss orzo with the mushroom sauté and season to taste. Add remaining olive oil to mixture if needed and serve. You may hold in oven set at 200 degrees if covered well and stirred often before serving.

Serves About (6)