Sausage and Mushroom Orzo

03 Mar 2022


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


  1. Soak the dried mushrooms in 300 ml of boiling water for 15 minutes.
  2. Finely chop the parsley.
  3. 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.
  4. 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.
  5. 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.
  6. Finely chop the garlic.
  7. Meanwhile, cook the orzo until al dente, for about 7 minutes in boiling water seasoned with salt.
  8. Add the tomato puree, chopped garlic and thyme leaves to the pan with the sausages and cook for 2 minutes. 
  9. Pour in the porcini mushroom liquid and let it simmer for a minute.
  10. Add in the single cream along with a ladle of the pasta water.
  11. Drain the orzo and add to the pan.
  12. Grate in the parmesan and stir to combine the mixture.
  13. Season to taste.