Garlicky Mushroom Stroganoff Orzo

• 1 tbspolive oil
• 20 gbutter
• 400 gchestnut mushrooms, thickly sliced
• 4garlic cloves, crushed
• 2shallots, finely chopped
• 1 tspsmoked paprika
• 250 gorzo
• 700 mlvegetable stock
• 150 gsoured cream
• 1 tspDijon mustard
• 15 gflat-leaf parsley, chopped
• salt and black pepper to taste

Method

1. 1Heat a wide sauté pan over a medium-high heat. Divide the olive oil and butter between two batches of mushrooms.
2. 2Brown the mushrooms in two batches for 7–8 minutes each. Leave them undisturbed for the first 3 minutes, then turn occasionally until golden. Return both batches to the pan and season.
3. 3Drop in the shallots and cook for 4 minutes until soft and translucent. Stir in the garlic and smoked paprika and cook for no more than 30 seconds, just until fragrant.
4. 4Tip in the orzo and stir for a full minute so every grain is slicked in the buttery, paprika-stained pan bits. This is your built-in flavour; don't rush it.
5. 5Pour in the vegetable stock and scrape up anything stuck to the base. Bring to a gentle simmer and cook uncovered for 12 to 14 minutes, stirring regularly so the orzo doesn't catch, until it's tender with a touch of bite and the pan looks glossy rather than soupy. Splash in hot water if it tightens before the orzo is done; you're looking for the texture of a loose risotto.
6. 6Pull the pan off the heat; soured cream splits if you boil it. Stir through the soured cream and Dijon until the sauce turns pale, silky, and clings to the orzo. Fold through most of the parsley, taste and season, then divide between four bowls and scatter over the remaining parsley.

Per serving

kcal

416

protein

13.1g

fibre

3.9g

carbs

55.5g

fat

16.1g