“Kritharoto – Mushroom with Orzo”

Whenever I’m in the kitchen cooking, it never ceases to amaze me what magic can happen. Today I made a dish that totally knocked my socks off and I just had to share. It’s Kritharoto – Mushroom with Orzo and I must say one you’ve got to try as soon as possible. Since it was a gloomy Saturday and cold outside, I wanted something that would be comforting. This recipe definitely fits the bill. The original recipe comes from a website I follow, DianeKochilas.com. Every recipe I’ve tried from My Greek Table has been the ultimate comfort food, so satisfying and delicious. Checkout the website because there is a world of food inspiration waiting for you.

Kritharoto – Mushroom with Orzo

If you love mushrooms dive right in. So sorry if you dislike mushrooms. The flavors in this recipe taste fresh and inviting with the variety of mushrooms used. I actually used fresh baby bellas, white button, and dried porcini. I have found this combination of mushrooms works for me but use what you like. The mushrooms act like meat in this vegetarian recipe. You really do not miss the meat and I’m the world biggest carnivore. Each has its own texture which creates the heartiness in every bite.

Kritharoto – Mushroom with Orzo

The recipe is labor intensive and so worth the effort yet one way to cut down on cooking time, prep beforehand. When you’re ready to cook, prep the night before or purchase already prepared vegetables. Nothing is like prepping your own food because you want the freshest possible and you know how long its been sitting there. Place vegetables in separate bowls according to recipe directions. Trust me it works like a charm every time. With make ahead prep, you can have dinner on the table in 1 hour.

Kritharoto – Mushroom with Orzo

Use a large skillet wide skillet (5-quart) or Dutch oven (at least 6-quart). Purchase a good quality Olive oil, preferably Greek. Stir in onions and peppers the garlic. Don’t you love that smell? Next goes in mushrooms, dried porcini and soaking liquid. I like to cook mushroom mixture for about 5 minutes. Now add in orzo and white wine. Use more broth if omitting white wine.

Stir in the last of the ingredients except for cheese. Ensure the heat is lowered to low simmer and stir to prevent sticking. Add in more broth if needed. Cook until orzo is soft and dish is creamy. Remove thyme and stir in cheese. If you can find Kefalograviera cheese buy it, otherwise use Parmigiano Reggiano. May I introduce you to heaven in a bowl. Serve with crusty bread and a Greek Salad. If you make this recipe, leave a comment below.

Kritharoto – Mushroom with Orzo

 

Kritharoto – Mushroom with Orzo

1½ pounds fresh baby bella, shiitake, oyster, button, chanterelles (any combination)

1 – 1 oz. package dried porcini mushrooms

1/3 cup extra virgin Greek olive oil or good quality olive oil

2 medium red onions, finely chopped

1 red bell pepper, diced

1 green bell pepper, diced

4 garlic cloves, finely minced

1½ cups Orzo pasta

2/3 cup dry white wine

8 to 10 sun-dried tomatoes, coarsely chopped (in oil or dried)

2 cups mushroom or vegetable broth plus more if needed

1 t. red pepper flakes or to taste

6 sprigs fresh thyme

2 t. porcini powder

1 cup packed fresh grated Parmigiano Reggiano or Kefalograviera cheese plus for serving

Kosher salt to taste

 

Clean and trim mushrooms, cutting into ½-inch pieces or slices. If mushrooms are large, feel free to slice thinner pieces. Soak dried porcini in 1 cup of water and set aside.

Heat olive oil in a large wide skillet or Dutch oven over medium heat. Add in onions and peppers, cooking until soft, about 10 to 12 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Add the mushrooms in the following order, shiitakes, chanterelles, oyster, baby bellas, and button. Stir in dried porcini and soaking liquid. Cook for 5 minutes.

Stir in orzo, tossing to coat with oil. Pour in white wine to deglaze the pan.

Add in sun-dried tomatoes, broth, red pepper flakes, thyme, and porcini powder, reduce heat to simmer, stirring occasionally and adding more broth as needed until orzo is cooked and creamy. This will take about 20 minutes.

Remove thyme sprigs, stir in cheese, salt to taste and serve hot with additional cheese if desired.

 

Makes about 6 servings.