Orzo with Cream Mushrooms

Ingredients:

1 pound orzo (1 package)
10 ounces mushrooms
1/4 cup water
7 or 8 medium shallots
1 cup heavy cream
1/2 teaspoon salt or to taste
Additional salt for cooking orzo
(1 teaspoon or to taste)

Slice shallots. CLICK HERE for
instructions.

Pour olive oil into pan.

Add shallots.

Saute shallots over medium heat
for several minutes until slightly
golden brown.

Meanwhile, slice mushrooms
thinly.

Add mushrooms to shallots.

Add water.

Saute mushrooms over medium
heat for 5 minutes. Stir often.

Add heavy cream.

Cook over medium heat until
cream bubbles. Reduce heat to
low and cook for another 4 to 5
minutes.

Add salt.

The cream will decrease in
volume and become slightly
darker. When it thickens, turn
heat off but keep sauce on
stove to keep it warm.

Meanwhile, pour water into large
pan. Follow directions on orzo
package for the amount of water
needed. If desired, add salt to
taste. Bring water to rapid boil.

When water comes to a boil, add
orzo.

Stir immediately so that orzo
doesn't stick to bottom. Lower
heat to medium and cook orzo
according to directions on
package.

Place colander into sink and
drain orzo completely.

Run under cold water briefly.

Place orzo into serving bowls,
top generously with mushrooms
and cream, embellish with little
parsley and serve hot.

Orzo with Cream Mushrooms

This delicate dish is a perfect dinner for two!

Adapted from

The Complete Book
of Pasta and Noodles