Sausage and Mushroom Orzo
Ingredients
6 pork sausages
400g orzo
40g dried porcini mushrooms
250g chestnut mushrooms
30g panko breadcrumbs
100 ml single cream
125ml white wine
1 tsp tomato puree
3 cloves garlic
40g parmesan
Bunch parsley
Handful of thyme
Salt and pepper
Olive oil
Method
- Soak the dried mushrooms in 300 ml of boiling water for 15 minutes.
- Finely chop the parsley.
- Heat up some oil in a frying pan and add in the breadcrumbs, chopped parsley and a pinch of salt. Fry until crisp and golden and then remove from the heat.
- Take the mushrooms out of the water and put them into a food processor with the chestnut mushrooms. Pulse until they are in small chunks.
- Squeeze the sausage meat from the skins into a pan, break it up into smaller pieces and cook until crispy. Add in the mushrooms and cook for 5 minutes until the mixture has reduced and then pour in the wine.
- Finely chop the garlic.
- Meanwhile, cook the orzo until al dente, for about 7 minutes in boiling water seasoned with salt.
- Add the tomato puree, chopped garlic and thyme leaves to the pan with the sausages and cook for 2 minutes.
- Pour in the porcini mushroom liquid and let it simmer for a minute.
- Add in the single cream along with a ladle of the pasta water.
- Drain the orzo and add to the pan.
- Grate in the parmesan and stir to combine the mixture.
- Season to taste.