One of the More Perfect Accompaniments!

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Make One of the More Perfect Accompaniments!

Orzo, a ‘rice-like’ pasta is feature in this recipe alongside a truly brilliant soy sauce jelly. A basic mushroom stock can be made the same way as a vegetable stock with the addition of dried shitakes, porcini and fresh white mushrooms. Created as a side dish, but depending on your appetite and mood, this dish is "meaty" enough to be a main course!

Mushroom Orzo with Soy Sauce Jelly

King Oyster Mushrooms and Parsley

Serves 4

Total time:  2 hours

Ingredients

Mushroom Orzo

7 oz of orzo

2 king oyster mushrooms, diced

2 oz of Parmesan, grated

2 tbsp of butter

1 dash of lemon juice

1 dash of truffle oil

2 tbsp of flat-leaf parsley, chopped

1 1/2 cups of mushroom stock

salt

Soy Sauce Gel

2 3/4 fl oz of soy sauce

6 fl oz of mushroom stock

2 1/3 packets (.25 oz each pack) Knox gelatin

Parsley Mayonnaise

1 egg yolk

1 tsp Dijon mustard, quality

4 oz of flat-leaf parsley, roughly picked

1 dash of lemon juice

sea salt

vegetable oil

To Plate

2 king oyster mushrooms

10 flat-leaf parsley leaves

Preparation

Orzo

Start by cooking the orzo. Bring a heavy bottomed medium-sized pan of salted water to the boil, add the orzo and cook for 8-10 minutes, or until cooked.  Make sure to stir every few minutes to stop the pasta from sticking to the bottom of the pan.

Drain and immediately spread the orzo onto a tray to cool. Once cool, place the orzo in a pan and add enough mushroom stock to cover. Place on a high heat and reduce. As it cooks, stir frequently with a rubber spatula or wooden.  A metal tool will break up the pasta.

Place a frying pan over a medium-high heat and add a small amount of vegetable oil. Add the diced mushrooms and saute until lightly golden.

Drain the cooked mushrooms on absorbent kitchen towels and add to the orzo. Once the stock has almost reduced to nothing, add the butter and stir well. Add the Parmesan and parsley and stir through. Season with salt, lemon juice and truffle oil to taste.

Be very careful with the truffle oil as a little bit goes a long way.  Use the "add a little, taste a little" approach

Soy Sauce Jelly

Line a non-stick baking tray/cookie pan (21" x 15") with a silicone liner or parchment paper.  Combine the mushroom stock, soy sauce and gelatin in a small saucepan and bring to the boil. Gently whisk everything together.  Take care to avoid creating bubbles.

Once the liquid comes to the boil, remove from the heat and pour onto the prepared tray. Work quickly to cover the tray with the liquid. Allow to cool and set in the fridge. Cut into 3 in squares before serving.

Mayonnaise

Start by making a parsley purée. Wash the parsley and plunge into heavily salted boiling water for 30 seconds. Strain and refresh in ice cold water for a few minutes.

Squeeze as much of the water out of the blanched parsley as you can and roughly chop. Place into a blender and starting on a low speed, add small amounts of iced water until the mixture begins to form a purée. Increase the speed until the purée is very smooth

Place the egg yolk, parsley purée and Dijon mustard into a bowl. Whisk together, while slowly adding the vegetable oil in a thin steady stream. Keep adding the oil until the mayonnaise thickens. Season with salt and lemon juice to taste.

Mushrooms

Cut the remaining king oyster mushrooms into 1/4 in thick slices. Place a frying pan over a medium-high heat, add a little vegetable oil and saute the mushrooms on both sides until golden brown. Drain on absorbent kitchen towels.

Parsley Leaves

Cover a large plate with plastic wrap to form a taut, flat surface and rub over a small film of oil to cover. Sprinkle with a little salt and press the parsley leaves flat onto the cling film. Crisp up in the microwave on full power for 3 minutes.

Plating/Presentation

Reheat the orzo with a little water, stirring gently. Place 2 pieces of the warm fried king oyster mushroom onto the plate, followed by the orzo, soy sauce gel, parsley mayonnaise and crispy parsley leaves. Serve immediately.  What a perfect accompaniment to steak, chicken, pork and more...

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