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Creamy Orzo with Oyster Mushrooms and Shiitake
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Knuspr-Küche
Dieses cremige Orzo-Gericht ist die perfekte vegetarische Antwort auf ein klassisches Risotto. Die Kombination aus fleischigen Austernpilzen und aromatischen Shiitake-Pilzen verleiht den Reisnudeln eine wunderbare Tiefe, während frischer Thymian und rosa Pfefferbeeren für eine raffinierte Note sorgen. In weniger als 30 Minuten servierfertig – ein echtes Wohlfühlessen für jeden Tag!
Preparation method
Preparation & Sautéing
Finely dice the shallots and slice the garlic thinly. Tear or cut the oyster mushrooms into bite-sized pieces. Halve the shiitake mushrooms; smaller caps can be left whole.
Heat half of the butter in a large pan. Sauté the shallots and garlic until golden brown. Add the prepared mushrooms and sauté vigorously for a few minutes until they take on color.
Cooking & Serving
Add the orzo pasta to the mushrooms in the pan and toast briefly. Add the chopped thyme. Pour in the vegetable broth and simmer over medium heat for about 10 minutes until the pasta is soft and the liquid has been almost completely absorbed. If necessary, add a little more broth or water.
Ingredients
Nutritional values
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