Serves 4
Directions
- 1Remove mushroom stalks and chop mushrooms into medium-sized slices.
- 2Melt a brush of butter in a pan.
- 3Cook the roughly chopped mushrooms until golden and soft.
- 4Season the mushrooms with salt.
- 5Boil the orzo pasta in a pot of water.
- 6Reserve 400ml of pasta water once the orzo is cooked.
- 7Add miso paste to the cooked mushrooms in the pan.
- 8Add 250ml of the reserved pasta water to the pan with the mushrooms and miso.
- 9Whisk the mixture until combined to thicken and gloss.
- 10Add grated Parmesan cheese to the pan.
- 11Add the cooked orzo pasta to the pan.
- 12Stir the mixture until creamy and rich.
- 13Serve the Miso Orzo.
Ingredients
- 450 g Orzo
- 85 g Butter, Unsalted
- 45 g White miso paste
- 115 g Parmesan, finely grated
- 80 g Shiitake mushrooms
- Salt
- 400 ml Pasta water
Equipment
SkilletCutting boardKnifeSpoonPanColanderLadleGraterBowl
Tips
- If you like an extra umami kick, try sprinkling over togarashi (Spicy!) or furikake (Japanese seasonings with seaweed, sesame seeds and other flavoured goodness).
- Orzo pasta isn't a must, it just has that nice creamy risotto feel to it!
- When adding parmesan and pasta, whisk until silky and creamy, really give it some elbow grease!
- If it needs thinning, add some more pasta water until you get the consistency you like.
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