Orzo with wild mushroom and truffle
Marcus Eaves, Executive Chef at Oblix
preferably pinot grigio or sauvignon blanc
dried mixed forest mushrooms
either mixed, morel or cep/porcini mushrooms
to taste, thinly sliced
Black truffle oil
For the ‘confit onions’
To prepare the mushroom sauce
Slice the onion into a thin half-moon shape, melt 60g butter, and sweat down the onions with a pinch of salt.
Thinly slice the fresh wild mushrooms, add to the pan and cook 50% of them on a medium heat, until golden brown.
Add the white wine and reduce to a sticky glaze.
Add the water, vegetable stock, herbs, and dried mushrooms.
Cook for 30 minutes on medium heat.
Add the double cream and reduce to a good sauce consistency.
Pass through a sieve and season with salt if necessary.
Discard the onions and mushrooms from the sieve and set to one side.
To prepare the ‘confit onions’
While the sauce is cooking, melt the butter in a pan then add the diced onions and salt.
Place a lid on the top and cook slowly (number 2 on the induction hob) until soft. (This can take anywhere from 30 minutes to an hour).
Meanwhile, blanche the Orzo in boiling salted water for 6 minutes, drain and chill in ice water.
Reheat the pasta in boiling water for 30 seconds then add to a medium sized sauce pan.
Add one spoonful of confit onion, the cooked wild mushrooms, and enough mushroom sauce to barely cover. Simmer for 2-3 minutes.
Add fresh lemon juice and lemon zest.
Reduce the mixture until consistency is similar to risotto (thick and glossy).
Add chopped parsley and set to one side.
Slice the remaining wild mushrooms to medium thickness and wash to remove any sand or dirt.
Roast in a pan with a knob of butter, garlic and thyme until golden brown.
Place a generous amount of orzo pasta to the desired serving dish adding the wild mushrooms and a sprinkling of chives.
Finish the dish with thinly sliced truffle and a few drops of black truffle oil and serve.
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Recipe by The London Economic, thelondoneconomic.com