Wild Mushroom Orzo with Basil Pesto
By M&S Food
Published on 14 August 2024
Earthy wild mushrooms and a vibrant basil pesto come together brilliantly in Chef April Jackson’s creamy orzo, as seen on M&S’s Cooking with the Stars. Cooking the orzo in this way, similar to how you would a risotto, allows it to absorb more flavour and gives the dish a rich, creamy texture.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 6 tbsp extra-virgin olive oil, plus 75ml extra-virgin olive oil
- 12 garlic cloves, 9 crushed and 3 whole
- 0.5 bunch thyme sprigs
- 2 large leeks, trimmed and finely chopped
- 1 lemon, zest and juice
- 350g orzo
- 1 litre vegetable stock
- 70ml vegan cream
- 20g chopped parsley, plus 1 ½ tbsp
- 50g vegan butter, softened
- 30g white miso paste
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves, roughly chopped
- 300g pack chestnut mushrooms, sliced
- 150g pack shiitake mushrooms, larger ones halved
- 200g M&S Collection mixed exotic mushrooms, larger ones torn
- 30g pine nuts
- 40g basil leaves
- 0.5 tsp sea salt
- 0.25 tsp ground black pepper
Method
Step 1
Heat 6 tbsp extra-virgin olive oil in a large pan over a medium-low heat. Add 6 crushed garlic cloves, ½ bunch thyme sprigs and the chopped leek then gently cook for 2-3 mins until fragrant and beginning to soften. Add the lemon zest and cook for 30 secs more.Step 2
Increase the heat to medium and stir in the orzo with plenty of seasoning. Cook for 1 min until lightly toasted then pour in 500ml stock and bring to a simmer, stirring frequently for 2 mins.Step 3
Once the orzo starts to absorb the stock and the liquid has reduced by half, add the rest one ladle at a time. Continue to cook, stirring until a creamy sauce forms and orzois al dente – around 10 mins.Step 4
Remove from heat and stir in the vegan cream, 1 ½ tbsp each chopped parsley and lemon juice. Discard the thyme sprigs.Step 5
Meanwhile, using a fork, mix together the miso paste and vegan butter until smooth then set aside.Step 6
Heat a large frying pan over medium heat and add 1 tbsp olive oil. Once the oil is shimmering, add 3 crushed garlic cloves, 1 tbsp chopped thyme and chestnut mushrooms then cook for 2-3 mins until just beginning to colour. Add 1 tbsp olive oil along with the shiitake and exotic mushrooms and cook for 2 mins before removing from the heat. Stir in the miso butter until it melts and season to taste.Step 7
To make the pesto, set a frying pan over a medium heat and toast the pine nuts for 3-4 mins. Tip into a food processor with the basil, remaining 20g parsley, 3 whole garlic cloves, remaining lemon juice, sea salt, black pepper and remaining 75ml extra-virgin olive oil. Whiz to combine, keeping the texture fairly loose.Step 8
Serve the orzo with the mushrooms and basil pesto on top.Step 9
Cooks Tip: Serve with roasted kale and a parmesan tuile for an extra chef’s flourish.