Mushroom Risoniotto

So continued the mushroom fest. I am not sure if I will get around to a vegetarian week before Easter. I go to the States in two and a half weeks, I am counting down, I cannot wait! I may well leave it and do it later, we shall see. This mushroom pasta recipe would have fitted perfectly into the veg week though and it was really tasty to boot, lovely served with a green salad.

Mushroom Risoniotto (from River Cottage Veg Everyday)
(Serves 2)

2 tbsp rapeseed or olive oil

A knob of butter

500g mixed mushrooms, cleaned, trimmed and thickly sliced

150g orzo pasta

2 garlic cloves, chopped

A few sprigs of thyme, leaves only

1 tsp balsamic vinegar

75ml dry white wine

50ml crème fraîche

salt and pepper

flat-leaf parsley, chopped, to serve

 

 

Put a large pan of well-salted water on to boil, so that you’re ready to cook the pasta while the sauce is coming together.

Heat 1 tablespoon of the oil and half the butter in a large frying pan over a medium-high heat. Add half the mushrooms and cook briskly, stirring often, until all the liquid released has evaporated and the mushrooms are starting to caramelise. Transfer to a dish and repeat with the rest of the oil, butter and mushrooms. (Cooking in two batches like this avoids overcrowding the pan and ensures the mushrooms do not stew.)

When the second batch of mushrooms are nearly cooked, add the pasta to the pan of boiling water and cook until al dente. Return the first lot of mushrooms to the frying pan. Add the garlic, thyme and balsamic vinegar and cook, stirring, for a minute or two. Add the wine and cook until there is almost no liquid left. Add the cream or crème fraîche, reduce the heat a little and stir until it is just about simmering. Season with salt and pepper to taste.

Drain the pasta as soon as it is cooked, add to the mushroom mixture and toss well. Serve scattered with lots of chopped parsley.