Imported from TikTok

Creamy Orzo with Mushrooms and Boursin

Name: Creamy Orzo with Mushrooms and Boursin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: European
Ingredients: 150 g Orzo pasta; 1 càs bombée Crème fraîche; 1 càs bombée Boursin (or garlic and herb cheese); 1 Onion (Cut into pieces with the mushrooms.); 1 càc Honey (Optional, according to taste.); 15 Mushrooms (Your choice; the creator uses brown mushrooms. Cut into pieces.); 1 noisette Butter; 1 filet Olive oil; Salt (To taste; the creator salts the onions.); Pepper (To taste.); 2 càs Grated cheese (Your choice; the creator refers to “conterapé” in the transcript.); 0.5 pot Stracciatella or burrata (Optional; the description also indicates the alternative of one whole burrata. Placed at the bottom of the plates according to the transcript.); Parsley (A little, for serving.); 1 cube Chicken stock (Dissolved in 60 cl hot water.); 600 ml Water (Hot; to dissolve the stock cube.)

Recipe by @nonofoodies @nonofoodies · TikTok

Imported by A. LB on SeeMeCook

An orzo dish simmered with mushrooms and onions in stock, then made creamy with crème fraîche, Boursin, and grated cheese. Stracciatella or burrata and parsley add a delicious finishing touch.

2 servings30 minEuropean

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Ingredients

150 g Orzo pasta
1 càs bombée Crème fraîche
1 càs bombée Boursin (or garlic and herb cheese)
1 Onion (Cut into pieces with the mushrooms.)
1 càc Honey (Optional, according to taste.)
15 Mushrooms (Your choice; the creator uses brown mushrooms. Cut into pieces.)
1 noisette Butter
1 filet Olive oil
Salt (To taste; the creator salts the onions.)
Pepper (To taste.)
2 càs Grated cheese (Your choice; the creator refers to “conterapé” in the transcript.)
0.5 pot Stracciatella or burrata (Optional; the description also indicates the alternative of one whole burrata. Placed at the bottom of the plates according to the transcript.)
Parsley (A little, for serving.)
1 cube Chicken stock (Dissolved in 60 cl hot water.)
600 ml Water (Hot; to dissolve the stock cube.)

Steps

1
Cut the mushrooms and onion into pieces. The creator specifies that she uses seasonal brown mushrooms.
2
Dissolve the chicken stock cube in 60 cl boiling water and keep the stock ready to use.
3
Heat a drizzle of olive oil with a knob of butter in a saucepan.
4
Add the onion and sauté for about 5 minutes. Season it with salt.
5
Add the mushrooms. If desired, add the honey to caramelize everything, then cook for 5 minutes.
6
Add the orzo and mix it with the vegetables.
7
Pour in just enough of the prepared stock to cover the orzo. The creator indicates adding it in two batches; continue cooking until the pasta is well cooked and a little liquid remains.
8
Add the crème fraîche, Boursin, and grated cheese, then stir to bind the sauce and make it smooth and creamy.
9
Place a little stracciatella at the bottom of each plate, or use burrata as indicated in the alternative.
10
Serve the orzo over the stracciatella and add a little parsley.

Notes

The honey and stracciatella or burrata are optional. The exact cooking time for the orzo after adding the stock is not specified; follow the package cooking instructions and check that a little liquid remains before adding the creamy ingredients. The transcript refers to the grated cheese as “conterapé,” probably a transcription of grated Comté.