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.