Orzo With Mushrooms & Garlic Scapes
Serves: 2 – 4 • Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Spring, Summer
Ingredients
- 4 cups stock
- 1 small onion
- 5 tablespoons olive oil
- salt & pepper
- 6 ounces firm mushrooms (eg, shitake, oyster)
- 3 garlic scapes, trimmed & sliced
- 12 ounces orzo
- 4 tablespoons butter
- 3 tablespoons heavy cream
- 1/2 cup grated Parmesan, plus extra for serving
- 3 ounces baby arugula
Instructions
Heat the stock in a saucepan until it boils. Reduce the heat to low to keep warm.
Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the mushrooms and garlic scapes, cooking until the mushrooms are browned. Add 2 tablespoons of butter, a pinch of salt and some black pepper. Stir to combine and cook until the butter is well incorporated and the mixture is golden brown. Transfer the mixture to a covered bowl to keep warm.
Reduce the heat to medium and add 3 tablespoons of olive oil and the onion to the same saute pan, cooking until the onion is translucent. Season with salt and pepper (remember to hold back on the salt if you will be using pre-salted stock or salted butter). Add the orzo and stir to mix. Add the hot stock to the saute pan, one cup at a time, stirring after each addition and waiting to add the next cup until the liquid has been fully absorbed. This should give you a creamy texture while keeping the orzo al dente. Reduce the heat to low and stir in the remaining 2 tablespoons of butter, 1/2 cup Parmesan cheese and cream. Add the arugula, cooking an additional minute just until it is wilted. Taste to adjust salt and pepper as needed.
To serve, spoon the orzo into bowls and top with the mushroom-scape mixture. Garnish with extra Parmesan.