September, National Mushroom Month, is flying by us! A week ago, I posted a blog featuring portobello mushrooms as the basis for a Philly Cheese Steak. (BTW: A high school friend of mine tried that recipe out over the weekend and loved it, too! Anyone else tried it yet?!) Today’s recipe also uses portobello mushrooms, but this time they are baby bellas or cremini mushrooms. This post also has a Philadelphia tie-in. The Mushroom Capital of the World is Kennett Square, a small Pennsylvania town just outside of Philly. With production of over a million pounds of mushrooms a day, Kennett Square supplies more than 65 percent of the mushrooms consumed in the United States.
Mushrooms are a type of fungi, neither plant nor animal, but they are more closely related to animals. They are a significant source of vitamins and minerals. The written history of mushrooms dates back to Ancient Egypt, where hieroglyphics of them were found in tombs. They were considered a plant of immortality, only to be enjoyed by elite society. Today, mushrooms are found in cuisines throughout the world. And they star in this risotto-like recipe, also containing spinach and orzo.
Mushroom & Spinach Orzo
Mushroom & Spinach Orzo (adapted from thekitchn.com) Total Time Required: 35 minutes, Prep Time: 10 minutes, Cook Time: 22 minutes, Serves: 6 to 8
Ingredients:
- 2 ounces (about 1 cup) Parmesan cheese
- 2 cloves garlic
- 1 pound cremini mushrooms
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound (about 2 1/2 cups) dried orzo pasta
- 2-1/2 cups chicken or vegetable broth
- 2 cups milk
- 4 cups (about 4 ounces) packed baby spinach
- additional Parmesan cheese for serving
Instructions:
Finely grate the Parmesan cheese. Mince the cloves of garlic and slice the mushrooms 1/4-inch thick.
Mise en place!
Heat the olive oil in a large Dutch oven or pot over medium-high heat until it is shimmering. Add the mushrooms, kosher salt, and black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 8 minutes.
Sauté the mushrooms with salt & pepper.
Add the garlic and orzo pasta and sauté until fragrant, about 1 minute.
Add the garlic . . .
. . . & orzo to the ‘shrooms.
Stir in the broth and milk and bring the mixture to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente, most of the liquid is absorbed, and it has formed a creamy sauce, about 10 minutes.
Add the broth & milk to the pot.
Bring it to a boil.
Remove the pot from the heat. Add the baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute.
Add the spinach . . .
. . . and cheese to the pot.
Transfer the meal to a serving dish.
Serve garnished with more grated Parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Dinner is served!
Love these fabulous fungi recipes! ~Linda
Mushroom & Spinach Orzo (adapted from thekitchn.com) Total Time Required: 35 minutes, Prep Time: 10 minutes, Cook Time: 22 minutes, Serves: 6 to 8
Ingredients:
- 2 ounces (about 1 cup) Parmesan cheese
- 2 cloves garlic
- 1 pound cremini mushrooms
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound (about 2 1/2 cups) dried orzo pasta
- 2-1/2 cups chicken or vegetable broth
- 2 cups milk
- 4 cups (about 4 ounces) packed baby spinach
- additional Parmesan cheese for serving
Instructions:
Finely grate the Parmesan cheese. Mince the cloves of garlic and slice the mushrooms 1/4-inch thick.
Heat the olive oil in a large Dutch oven or pot over medium-high heat until it is shimmering. Add the mushrooms, kosher salt, and black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 8 minutes. Add the garlic and orzo pasta and sauté until fragrant, about 1 minute.
Stir in the broth and milk and bring the mixture to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente, most of the liquid is absorbed, and it has formed a creamy sauce, about 10 minutes.
Remove the pot from the heat. Add the baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.