Creamy Mushroom and Leek Orzo

Sometimes I just want a big bowl of comfort and this dish is exactly that to me. It’s my solace and today I really needed some to help combat the craptacular nature of my current state.

As anyone who loves mushrooms will tell you, they’re best when left alone to shine in the spotlight enhanced but the bare minimum of supporting flavors and textures. The restraint applied creates a very simple yet highly satisfying meal.

It’s not a blow-you-out-of-your-seat flavour profile but it’s subtle appeal will win you over and by the time you’re finished, you’ll be craving this more often than you’ll be willing to admit. At only 30 minutes to complete from prep to plate, it’s fast enough for a weeknight or when you’re post-practice hungry.

Before you start, you should know that this dish sings or sinks in your selection of mushrooms. I love mushrooms in all shapes, sizes and varieties. The combinations are endless and the selection varies throughout the year. Le Corpin farms produces some of the tastiest mushrooms I’ve even had and they’re locally grown. Since I don’t always have time to hunt the more exotic combinations down, I’ve found that a simple blend of Creminis, (Brown or Cafe ) Shiitakes and Portobellos are varied enough to be compelling and are available at most good grocery stores not matter what the season.

In truth, any combination of mushrooms (minimum of three for optimal results) will work to varying degrees. The only mushroom that has universally fallen flat no matter what I combine them with is white, button mushrooms. They’re great for supporting roles but are no where near strong enough in flavour or texture to give this dish the depth and earthiness it needs.

While I’m at it, fresh thyme leaves are also a must for this dish. Fresh leaves are much, much softer on your palette where their dried counterparts can be on the bitter side. As delicate is what you’re going for in this dish, please remember to pick up the thyme while you’re selecting the mushrooms, it’s normally very close.

And now without further ado….

Creamy Mushroom and Leek Orzo

No adaptations, this is one’s all mine. Serves 4 as a main course and 6 as a side dish

Prep time: 10 minutes / Active time: 20 minutes

2 leeks, rinsed, quartered and thinly sliced (cutting as close to the bottom as possible and extending until the leek just begins to turn green)
4 cloves garlic, minced
1 large or 2 small shallots
2 tbsp olive oil, separated
2 tbsp Earth Balance Buttery Sticks, divided
4 cups mushrooms, sliced
1 tbsp fresh thyme leaves or 1/2 tbsp dried
good splash of white wine
1/2 cup cashew cream
2 cups orzo
2 tbsp Better than Bouillon Mushroom Stock Paste
4 tbsp of freshly snipped chives to garnish
sea salt and freshly cracked pepper to taste

Method:

1. In a saute pan over medium heat, bring 1 tbsp olive oil and 1 tbsp of Earth Balance up to temperature.
2. Add leaks, shallots, garlic and saute for 10 minutes. Add a good splash of wine to loosen the leek mixture and deglaze the pan at the 5 minute mark.
3. While leaks are sauteing bring a large saucepan of water to boil, add 1 tbsp of olive oil, mushroom stock paste and stir until dissolved. Add orzo and cook according to time indicated on the package. Orzo should “el dente” when done.
4. After the leek mixture has sauteed for 10 minutes, add the mushroom mixture, thyme leaves and 1/4 cups of the orzo cooking water and saute for another 7-8 minutes or until the mushroom have cooked through.
5. Once the orzo has finished cooking, drain and rinse under hot water reserving 1 cup of the cooking liquid. Set orzo aside.
6. Once the mushroom leek mixture is done, add orzo and cashew cream saute for another 2-3 minutes until cream reduces. Should the mixture become thick, use the reserved cooking water to thin out the mixture until desired consistency is achieved. Salt and pepper to taste.
7. Plate, garnish with snipped chives and enjoy!