Main
Creamy Mushroom Orzo with Burrata
40 minServes 4Nutri-Score C€€
C
40 min
40 minCreamy Mushroom Orzo with Burrata
what you need
Ingredients
orzo pastaGrains300 g
cremini mushrooms (sliced)Produce200 g- shiitake mushrooms (stems removed, sliced)Produce150 g
- oyster mushrooms (torn)Produce150 g
- king oyster mushrooms (sliced)Produce150 g
shallot (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
vegetable stock (hot)Pantry700 ml
heavy creamDairy100 ml
parmesan (grated)Dairy50 g- burrata (at room temperature)Dairy2 pieces
extra virgin olive oilPantry45 ml- rosemary (sprigs, for infusing)Produce2 pieces
butterDairy20 g
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
489kcal
- Carbs
- 61 g
- Proteins
- 17 g
- Fat
- 20 g
what you’ll use
Tools
Stovetop- Sauté pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Infuse the rosemary olive oil
- Warm the olive oil in a small pan over low heat.
- Add the rosemary sprigs and let them infuse gently, then set aside.
- Step 2
Sear the mushrooms
- Heat the butter and a little olive oil in a large sauté pan over high heat.
- Add the mushrooms in a single layer and sear until deeply golden.
- Season with salt and pepper.
- Step 3
Build the base
- Lower the heat, add the shallot and garlic, and cook until fragrant.
- Stir in the orzo and toast it for a minute.
- Step 4
Cook the orzo
- Pour in the hot vegetable stock a ladle at a time, stirring often.
- Simmer until the orzo is al dente and the liquid is creamy.
- Step 5
Make it creamy
- Stir in the heavy cream and grated parmesan.
- Adjust the seasoning and loosen with a splash of stock if needed.
- Step 6
Finish and serve
- Tear the burrata over the orzo.
- Drizzle with the rosemary-infused olive oil and finish with black pepper.
most cooked first