Mushroom “Kritharoto” with Orzo
Mushrooms are a delicious and filling addition to this slow-cooked, spiced orzo dish, called kritharoto. We made it in a huge pan as part of the Evia episode of Season 3 of My Greek Table and I have adapted it for 6 servings.
- 2 pounds fresh mushrooms: shitake chanterelles, oyster mushrooms
- 1 cup dried porcini
- ⅓ cup extra virgin Greek olive oil
- 2 red onions finely chopped
- 2 green peppers diced
- 4 garlic cloves chopped
- 1 1/2 cups 0rzo
- ⅔ cup dry white wine
- 8 sun-dried tomatoes
- 2 cups mushroom or vegetable stock or more as needed
- 1 teaspoon Greek boukovo or red pepper flakes or less or more, to taste
- 6 sprigs fresh thyme
- 2 teaspoons porcini powder
- 1 cup loosely packed Grated Paremsan or Kefalograviera cheese
Trim and wipe down the mushrooms to get rid of any dirt or debris. Cut the shitake in half if they are large. Tear the oyster mushrooms into ½-inch wide strips, using their rippled underside as a guide. Soak the porcini in 1 cup of water and set aside.
Heat the olive oil in a large wide pan or rondeau and cook the onions and peppers until soft. Add the garlic and stir.
Add the mushrooms in the following order, stirring gently after each addition: Shiitakes, chanterelles, and oyster mushrooms. Add the dried porcini and their soaking liquid, and stir.
Next, add the orzo, toss to coat in the oil, and deglaze with the white wine.
Add the sun-dried tomatoes, stock, red pepper flakes, thyme and porcini powder, reduce heat and simmer, stirring and adding water or additional stock as needed, until the orzo is cooked and creamy. Stir in the grated cheese and serve.