Mushroom & Sausage Orzo

Instructions

1. Rehydrate Shiitake Mushrooms

   3 min hands-on15 min waiting

   • Place dried shiitake mushrooms in a heatproof bowl and pour boiling water over them.
   • Let soak for 15 minutes, then remove and finely chop.
   • Strain soaking liquid through a fine sieve and reserve.

2. Prepare Parsley Breadcrumb Topping

   4 min hands-on

   • Finely chop fresh parsley.
   • Heat a medium frying pan over medium heat and add half the olive oil.
   • Add breadcrumbs, a pinch of salt, and half of the parsley.
   • Stir frequently and toast for 3–4 minutes until golden brown and crispy.
   • Transfer to a plate to cool.

3. Process Mushrooms

   3 min hands-on

   • Roughly chop white mushrooms.
   • Add white and rehydrated shiitake mushrooms to a food processor.
   • Pulse until mixture resembles minced meat, avoiding a paste.

4. Cook Sausage and Mushrooms

   10 min hands-on

   • Heat remaining olive oil in a large skillet over medium-high heat.
   • Remove casing from sausage and crumble into skillet.
   • Sauté for 3–4 minutes until browned and crispy.
   • Add mushroom mixture to skillet and cook for 5–7 minutes until caramelized.
   • Pour in wine and simmer for 2–3 minutes to deglaze.

5. Prepare Garlic and Thyme Base

   3 min hands-on1 min waiting

   • Finely chop garlic and add to skillet with dried thyme.
   • Stir and cook for 1–2 minutes until fragrant.
   • Add reserved mushroom soaking liquid and simmer for another minute.

6. Cook Pasta

   2 min hands-on8 min waiting

   • Bring a large pot of water to a rolling boil.
   • Add salt and whole-grain pasta.
   • Cook until al dente according to package instructions.
   • Reserve a ladle of pasta water before draining.

7. Combine and Create Sauce

   2 min hands-on

   • Lower heat on skillet to medium.
   • Stir sour cream into mushroom mixture, followed by Parmesan.
   • Gradually add reserved pasta water to achieve creamy consistency.

8. Finish and Toss

   2 min hands-on

   • Add cooked pasta to skillet and toss well to coat.
   • Season with salt and black pepper to taste.

9. Plate and Garnish

   2 min hands-on

   • Divide pasta among serving plates.
   • Top with crispy parsley breadcrumbs, a drizzle of olive oil, and Parmesan.
   • Serve immediately.
   • Cooking tips:
   • Toast the breadcrumbs carefully, stirring constantly to prevent burning.
   • If the sauce seems too thick, add a splash more pasta water.
   • For extra richness, use a splash of soy sauce or Worcestershire sauce when deglazing.
   • Garnish with an extra pinch of fresh parsley for color and freshness.