PORCINI WITH ORZO

Dried mushrooms like Porcini are often passed over because of their priciness.  But ounce for ounce, the intense flavor from just a small amount of these protein rich delicacies, is a prized essence in cuisines from the Provence to Tuscany.  Porcini, “piglet” in Italian, cèpes in France, are harvested in the wild, hard to ship fresh, so are generally available only as dried.  Recipes like this one, using protein-rich semolina orzo, need minimal seasoning, are easy to put together, and make a flavorful side or a meatless meal option. 

• 1 oz dried Porcini mushrooms, rinsed in cold water
• 1 small onion, finely chopped
• 2 tblsp butter
• 1 1/2 c. orzo pasta
• ½ c. grated parmesan cheese
• Chopped fresh parsley
• Salt and pepper to taste

Put rinsed mushrooms in bowl with 2 cups warm water and let soak about 30 minutes.  Drain mushrooms in a sieve through cheesecloth or a paper coffee filter, squeezing to remove liquid.  Roughly chop mushrooms and save soaking liquid.  Cook chopped onion in butter until soft—add salt and pepper.  Add orzo to pan and stir until it’s golden brown.  Add the chopped porcini, the soaking liquid plus enough water or broth to make 3 cups of liquid.  Bring to a boil, reduce heat and simmer, stirring often, until most of the liquid is absorbed and mixture is creamy.  Remove from heat and stir in parmesan—taste and add more salt and pepper if needed.  Garnish with chopped parsley. 

The Kitchen Hive