Mushroom orzo pasta

A rich, autumnal mushroom orzo pasta cooked in two batches for deep caramelised flavour, finished with thyme, balsamic, white wine and a splash of cream, plus parsley.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large pan of well-salted water on to boil, so that you’re ready to cook the pasta while the sauce is coming together.

Step 2

Heat 1 tablespoon of the oil and half the butter in a large frying pan over a medium-high heat. Add half the mushrooms and cook briskly, stirring often, until all the liquid released has evaporated and the mushrooms are starting to caramelise. Transfer to a dish and repeat with the rest of the oil, butter and mushrooms. (Cooking in two batches like this avoids overcrowding the pan and ensures the mushrooms do not stew.)

Step 3

When the second batch of mushrooms are nearly cooked, add the pasta to the pan of boiling water and cook until al dente.

Step 4

Return the first lot of mushrooms to the frying pan. Add the garlic, thyme and balsamic vinegar and cook, stirring, for a minute or two. Add the wine and cook until there is almost no liquid left. Add the cream or crème fraîche, reduce the heat a little and stir until it is just about simmering. Season with salt and pepper to taste.

Step 5

Drain the pasta as soon as it is cooked, add to the mushroom mixture and toss well. Serve scattered with lots of chopped parsley.