Serves 4
Directions
- 1Melt a brush of butter in a pan.
- 2Roughly chop mushrooms into medium-sized slices and add to the pan.
- 3Cook mushrooms until golden and soft, seasoning with salt.
- 4Cook the orzo pasta in boiling water and reserve 400ml of the pasta water once cooked.
- 5Add miso paste and 250ml of the reserved pasta water to the mushrooms in the pan and whisk until combined.
- 6Add grated Parmesan cheese and the cooked orzo pasta to the pan.
- 7Stir until creamy and rich, adding more pasta water if needed to achieve the desired consistency.
Ingredients
- 450 g Orzo
- 85 g Unsalted Butter
- 45 g White miso paste
- 115 g Parmesan, finely grated
- 80 g shiitake mushrooms
- 400 ml pasta water
Equipment
frying panwooden spoonknifechopping boardpotladlegraterbowl
Tips
- You can use any type of mushrooms, not just shiitake.
- For an extra umami kick, try sprinkling over togarashi (spicy!) or furikake, both Japanese seasonings with seaweed, sesame seeds and other flavored goodness.
- Orzo pasta is not a must; other small pasta shapes can be used to achieve a creamy risotto-like feel.
- Whisk until silky and creamy, applying some elbow grease. If it needs thinning, add more pasta water until you get the desired consistency.
Related recipes
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Dump & Bake Ramen
Japanese · Dinner32m
Crockpot Honey Garlic Chicken and Noodles
Japanese · Dinner
Crockpot Beef Ramen
Japanese · Dinner
Teriyaki Chicken Veggie Rice Bake
Japanese · Dinner45m
Chicken and Japanese Cucumber Salad Meal Prep
Japanese · Dinner
Teriyaki Ground Beef & Broccoli
Japanese · Dinner20m
Chicken Katsu
Japanese · Dinner
Lazy Ramen
Japanese · Dinner
Peanut butter noodles
Japanese · Dinner15m
Honey Garlic Salmon Bowls with Creamy Sriracha
Japanese · Dinner
High-Protein Spicy Salmon/Crab Sushi Bake
Japanese · Dinner