Easy and Quick ·
Potatoes Pastas and Grains ·
SELECT Robust olive oil ·
Vegetables ·
White Truffle olive oil ·
Orzo with Mushrooms
Orzo with Mushrooms
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Robust SELECT olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 12 ounces mushrooms, quartered
- salt and pepper
- boiling salted water
- 1 cup orzo
- 1/4 cup chicken stock
- 2 egg yolks
- 2-4 drops Fustini's Truffle Oil
- 1/4 cup soft cheese (mascarpone, goat cheese, Boursin)
Directions
- Heat Fustini's EVOO in large skillet over moderate heat. Add butter and once foam subsides, add shallot and garlic and cook 30 seconds. Add mushrooms and toss to coat. Cook until mushrooms are browned. Serve over orzo.
- Place orzo into boiling water and cook until tender - 4 minutes. Drain well and place into pot with chicken stock. Stir in egg yolks quickly add Fustini's Truffle Oil and Mascarpone and stir to coat.
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