by Emily Weeks, MS, RD, Mushroom Council
Prep time: 20 minutes, Cook time: 50 minutes, 4 servings
Chicken:
- 8 boneless, skinless chicken thighs
- salt, to taste
- pepper, to taste
- 6 tablespoons unsalted butter
- 16 ounces mushrooms, such as white button, crimini or portabella, quartered
- 3 zucchinis, sliced in half moons
- 3 large carrots, thinly sliced
- 4 sprigs fresh rosemary, leaves removed and roughly chopped
- 4 cloves garlic, minced
Orzo:
- 4 cups chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 16 ounces mushrooms, such as white button, crimini or portabella, finely chopped
- 1 cup uncooked orzo pasta
- 1/8 teaspoon black pepper
- 1/3 cup white wine
- 1/3 cup shredded Parmesan cheese
To make chicken:
- Preheat oven to 450F.
- Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until brown on both sides, 4-5 minutes on each side.
- In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
- On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
- Bake 20 minutes until chicken is cooked through and vegetables are tender.
To make orzo:
- In small pot over medium-low heat, warm broth.
- Using skillet from chicken over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
- Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
- Add broth to orzo, 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding next. Remove from heat and stir in Parmesan.
- Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.
Blended Pasta Sauce
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound mushrooms (such as white button, crimini or portabella), finely chopped
- 1 pound 80% lean ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 jar (24 ounces) marinara sauce, cooked pasta, salt to taste, grated parmesan cheese
- In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.
- Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.
- Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.
- Stir in marinara sauce and reduce heat to low. Cook 10 minutes.
- Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.