Ingredients
- 3 tablespoons olive oil, divided
- 400 g mixed mushrooms (e.g. cremini, shiitake, king trumpet), trimmed and sliced
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- Sea salt, to taste
- 1 1/2 cups orzo pasta (300 g)
- 1/3 cup dry white wine
- Freshly squeezed juice from half a small lemon
- 2 cups of chicken broth (or vegetable), plus more if needed
- 2 tablespoons white miso paste (shiro)
- 1 teaspoon soy sauce
- 3 green onions, thinly sliced
- Fresh flat-leaf parsley, chopped for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear the mushrooms until cooked (about 7-8 minutes) then transfer to a bowl and set aside.
- Add the remaining 1 tablespoon oil as well as the garlic and shallot to pan. Season with salt and cook, stirring often, until shallots are softened (3-4 minutes). Stir in orzo and toast, stirring often, for 1 minute.
- Add the white wine and the lemon juice to the pan and simmer until liquids have reduced slightly (1-2 minutes).
- Stir in the chicken broth. Bring to a simmer, then cover, and reduce heat. Cook at a light simmer until the pasta is just about cooked through (about 10 minutes). Be sure to occasionally stir the orzo so that it doesn’t stick to the bottom of the pan while cooking.
- Remove lid and lower heat, then stir in the miso and soy sauce, followed by the seared mushrooms and green onion (if the mixture seems a little too sticky, then add a bit more broth). Stir to combine and cook until warmed through. Taste and adjust seasoning, as desired. Serve immediately with a sprinkle of parsley.
- Enjoy!
Nutrition
Notes
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