So, I've been gone for a while. Winter was particularly long this year and, having worn the same four outfits over an over for months, I started going a little stir crazy and couldn't concentrate on blogging. Not enough vitamin D, I guess. But now, with the sun out more often, and the trees finally turning green, my skin is itching with creativity again...
Around the corner from this little shoebox I call home, is a place called Astoria Bier and Cheese, which is probably one of my favorite shops in the neighborhood. It has a selection of beer and cheese that would melt your heart. So, while buying myself a couple bottles after a long day of work, I noticed a little bottle of truffle salt and had to have it.
I spent the week sprinkling it on just about everything that needed salt, until finally deciding to build a recipe around it. Naturally I wanted something with mushrooms and, since I'd smelled it in the hallway some days before, I had a hankering for stroganoff, too. So, I thought I'd make my recipe something similar, but with orzo.
And thus, without further ado:
Mushroom Orzo with Truffle Salt
Estimated Ingredients
4 Baby Portobello mushrooms
4 Shiitake mushrooms
1.5 cups Orzo or Risoto
1/2 Garlic clove
2 tbs Scallions
1/3 cup Milk
1/4 cup Heavy cream
1/2 cup Mushroom stock
Olive oil
Parmesan cheese to taste
Truffle Salt(!)--as much or little as you want!
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| As always, please remember that I don't use recipes and can only estimate the amount of ingredients I use. So don't take it too seriously. Play with your food. |
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| 1) Start boiling the orzo/risoto. I added a teensy bit of the mushroom bullion to the water so the pasta would absorb the flavor. |
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| 2) Chop up the mushrooms into little pieces and the chicken into little cubes. |
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| 3) Chop the garlic and scallions finely. |
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| 4) Throw the chicken, mushrooms, garlic and scallions into a pan with olive oil and saute for a bit. Add some truffle salt. |
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| 5) In another pan, start making your mushroom sauce. Start with a little mushroom stock and add some milk and cream to thicken. You can add a bit of truffle salt here, too, if you want. |
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| 6) Add the chicken, mushrooms, scallions and garlic and slow cook for around half an hour. |
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| 7) As the sauce is absorbed, add milk/water/cream when necessary to keep it thick. Mix in the orzo/risotto. |
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| 8) Sprinkle a little Parmesan cheese on top, serve with some veggies or a salad and enjoy! |
