Creamy Garlic Mushroom Orzo - video Dailymotion

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00:00Creamy Garlic Mushroom Orzo

00:02This creamy garlic mushroom orzo will soon be your comfort food go-to, without stress.

00:08Tender orzo pasta blends with garlicky cream, flavor-rich mushrooms, and silky spinach.

00:14Despite its fancy appearance, this foolproof recipe suits novices,

00:18presenting an impressive combination of earthy flavors and delighting compliments.

00:23For the pasta, use 8 ounces of uncooked orzo and cook it in generously salted boiling water.

00:28For the mushroom base, you'll need 3 tablespoons butter, divided, 1 pound mixed mushrooms sliced,

00:351 large shallot, minced, 5 large garlic cloves minced, and 1 half teaspoon crushed red pepper flakes.

00:43For the creamy sauce, collect 1 half cup heavy cream, fine sea salt and freshly ground black pepper to taste,

00:501 ounce freshly grated Parmesan cheese, and 1 cup reserved starchy pasta water.

00:54For the fresh finishing touches, get 2 handfuls of fresh baby spinach,

00:591 half cup loosely packed chopped fresh basil,

01:03zest and juice of 1 small lemon,

01:05and extra Parmesan cheese for serving.

01:08Heat a large saucepan of salt water to a boil.

01:11Water should be ocean-tasting for seasoning.

01:13Brown mushrooms in batches by heating 1 tablespoon butter in a large sauté pan over medium-high heat.

01:18Add mushrooms in a single layer, sauté for 5 minutes until deeply golden brown, transferred to a plate.

01:26Add more butter and sauté the remaining mushrooms, then cook the orzo.

01:30While the orzo cooks, add the remaining 1 tablespoon of butter to the sauté pan with minced shallot, garlic,

01:37and red pepper flakes.

01:38Sauté for 2 minutes, stirring to prevent burning.

01:41Aromas should be fragrant and shallots translucent.

01:44Add mushrooms, heavy cream, salt, and pepper, stirring to combine.

01:49Let the cream bubble gently.

01:51If necessary, remove from heat to prevent excessive cream reduction.

01:55Combine pasta and sauce.

01:57Once the pasta is ready, use tongs or a spider strainer to transfer it directly to the sauté pan,

02:03along with 1 cup of the starchy pasta water.

02:06This starchy water is liquid gold.

02:08It helps bind the sauce to the pasta, creating that silky, restaurant-quality finish.

02:13Cook over medium heat, stirring until the pasta is perfectly al dente, about 2-3 minutes.

02:19Remove from heat and add parmesan baby spinach, basil, lemon zest, and lemon juice.

02:24Stir gently until the spinach wilts and cheese melts into a glossy sauce.

02:29Serve warm in heated bowls, garnished with extra parmesan cheese and a final crack of black pepper.

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