Aubergine, leek and oyster mushroom orzo with a creamy white wine sauce

This is one of my favourite things to do with oyster mushrooms as the flavours compliment each other well. Although I’ve used crème fraîche, you could also use cream in your sauce for a richer flavour. The combination of the vegetables is quite substantial in itself, which is why I have chosen to use orzo pasta. Orzo is Italian for ‘barley’ and is also known as risoni, which is Italian for ‘big rice’. I love using orzo as it gives you the pasta element, without taking away from the main ingredients, as sometimes spaghetti can. My recipe serves one, so just increase if you’re cooking for more.

aubergine, leek and oyster mushroom orzo with a creamy white wine sauce

You will need:

  • olive oil
  • 1 small aubergine, cut into ribbons
  • 1/2 a red onion, diced
  • 1 small leek, chopped
  • the more oyster mushrooms the merrier, chopped
  • 50g uncooked orzo
  • 100ml white wine
  • a good sized handful of uncooked spinach
  • 2 tablespoons crème fraîche
  • sea salt and cracked black pepper

cut aubergine into ribbons and fry in olive oil with a pinch of salt

Once you’ve cut your aubergine into ribbons, put a pan on a medium-high heat and add your olive oil before adding the ribbons and a pinch of salt. Cook until they start to turn transparent.

add aubergine, leeks, onion and mushroom to the pan

Add the onion, leeks and oyster mushrooms to the pan. Once you’ve done this, put your orzo onto boil. Come back to your frying pan and stir until the leeks turn transparent. At this point, add your white wine and turn up the heat. Once the wine has been absorbed, add your spinach and remove from the heat once it has wilted. By this point, your orzo should be cooked, so drain using a sieve and combine with everything else. Add crème fraîche to the mixture with a good few grinds of black pepper and serve.

aubergine, leek and oyster mushroom orzo with a creamy white wine sauce

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