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  • Recipes
  • Wild Mushroom Orzo with Basil Pesto
Wild Mushroom Orzo with Basil Pesto

By M&S Food
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

20 total
  • 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

9 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Remove from heat and stir in the vegan cream, 1 ½ tbsp each chopped parsley and lemon juice. Discard the thyme sprigs.

  5. Step 5

    Meanwhile, using a fork, mix together the miso paste and vegan butter until smooth then set aside.

  6. 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.

  7. 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.

  8. Step 8

    Serve the orzo with the mushrooms and basil pesto on top.

  9. Step 9

    Cooks Tip: Serve with roasted kale and a parmesan tuile for an extra chef’s flourish.