Creamy Mushroom & Thyme Orzo Bake
The casserole arrives at the table still bubbling at the edges, a final flurry of Parmesan melting into the golden crust and fresh thyme leaves catching the rising steam.
Ingredients
Serves 4- 3garlic cloves, minced
- 300 gorzo pasta
- 500 gchestnut mushrooms, thickly sliced
- salt and black pepper
- 4shallots, finely diced
- 4sprigs fresh thyme, leaves stripped
- 150 mldry white wine
- 800 mlhot vegetable stock
- 150 mldouble cream
- 30 gunsalted butter
- 2 tbspolive oil
- 60 gParmesan, finely grated
- 100 gbitter salad leaves; 1 lemon, juice only; 1 tbsp olive oil (optional)
Method
- Preheat the oven to 190°C fan. Heat the olive oil and butter together in a wide ovenproof casserole over a medium-high heat until the butter foams and quietens.
- Add the sliced mushrooms in a single layer; don't crowd the pan, or they'll steam and go grey instead of browning. Work in two batches if your pan looks tight. Leave them undisturbed for 4–5 minutes until the undersides are deep mahogany and the kitchen smells nutty, then stir and cook another 2 minutes until any released liquid has evaporated. Season with salt and pepper, tip onto a plate, set aside.
- Drop the heat to medium and add the shallots to the same pan. Fry for about 5 minutes, stirring now and again, until soft and translucent. Add the garlic and thyme and stir for 30 seconds, just until fragrant.
- Pour in the white wine and let it bubble vigorously for 2 minutes, scraping the base with a wooden spoon to lift all the fond into the sauce. Return the browned mushrooms with any resting juices.
- Tip in the orzo and stir to slick every grain in the pan juices; season the pasta itself, so don't skip the next step. Pour over the hot, well-salted vegetable stock (taste it; it should taste like a properly seasoned soup) and the double cream. Stir well and bring to a gentle simmer, then take it off the heat.
- Stir half the Parmesan through the orzo, scatter the rest over the top, and season generously with salt and plenty of black pepper. Taste the liquid now.
- Transfer to the oven and bake uncovered for 20–22 minutes, until the orzo is tender with a touch of bite, the liquid is absorbed, and the top is golden with a lightly crisp crust. Leave to stand for 5 minutes; the orzo keeps drinking in the sauce as it rests.
- Serve with the optional dressed bitter leaf salad if using. To reheat portions, add a splash of stock to loosen.
Per serving
- kcal
- 715
- protein
- 21.4g
- fibre
- 5.1g
- carbs
- 68.5g
- fat
- 36.5g
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