- 1 large leek
- 4 shiitake mushrooms
- 1 T olive oil
Thinly slice the leek and shiitakes. Sauté in a large skillet with the olive oil until almost tender.
- 1 portobello mushroom, 3 in diameter
- 4 cloves garlic, minced
- 1/4 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp salt
- black pepper
Slice the portobello. Add it, the garlic, and the herbs and spices. Sauté a few minutes more.
- 1 C orzo
- 3 C vegetable stock
Add orzo and vegetable stock. Simmer until you reach the desired consistency, stirring frequently.
- 1 T fresh parsley
Chop the parsely fine. Use it as garnish when serving.
The original recipe is really fiddly; the version above is the simplified one we actually use. If you want to reproduce the original:
- Include 1/2 oz dried (or 4 1/2 oz fresh) porcini mushroomss. Reconstitute them in boiling water before doing anything else. Add the porcinis and (strained) water along with the orzo and vegetable stock.
- Add the shiitake stems along with the leeks, but keep the caps separate. Add the caps along with the portobellos.
- Add the vegetable stock as you would for a risotto: start by adding half the stock, then stir as it cooks down. Then add a little more and cook some more, and so on.
- Use fresh rosemary and thyme, double the amounts, and stir them in just before serving.
Mom doesn't like porcinis, so they're not included in this version.