Marcus Eaves, Michelin-starred and Executive Chef at Oblix at The Shard, has given us his recipe for the decadent orzo pasta with mushrooms and shaved truffles.
We can’t go out to restaurants now – and it’s looking like it’s going to last for ages. And most of us now have that extra bit of time during the day so we can plan, prep and create a spectacular dinner. Not just the usual pesto pasta that’s thrown together after a big day in the office.
That’s why we’ve teamed up with Michelin starred and Executive Chef at Oblix at The Shard, Marcus Eaves. He has given us the secret recipe to his orzo pasta dish with mushrooms and truffles (serves 4). Because you don’t have to live off tinned goods for the entire period of isolation. You can till find ways to properly treat yourselves. Here’s one way you can do it.
1 medium onion
500g wild mushrooms (currently in season are girolles and chanterelles)
250g white wine (preferably pinot grigio or sauvignon blanc)
1/4 bunch thyme
1 bay leaf
1.5 litres Water
250g vegetable stock
125g dried mixed forest mushrooms (either mixed, morel or cep/porcini mushrooms)
1 litre double cream
30g parsley leaves
2 garlic cloves
Slice the onions to a thin half-moon shape, melt the butter and sweat down the onions with a pinch of salt. Thinly slice the fresh wild mushrooms and roast 50% of them on a medium heat, until golden brown. Add the white wine and reduce to a sticky glaze. Add the water, vegetable stock, herbs, dried mushrooms. Cook for 30 minutes on medium heat.
Add the double cream, reduce to sauce consistency. Pass through seive, season with salt should it be necessary. Discard the onions and mushrooms from the sieve and set to one side.
10g Kosher salt
Melt the butter in a pan then add the diced onions and salt. Place a lid on the top and cook slowly (number 2 on the induction hob) until soft.
Blanche the Orzo pasta for 6 min in boiling salted water, drain and chill in ice water. Reheat the pasta in boiling water for 30 seconds then add to a medium sized sauce pan. Add one spoonful of confit onion, the cooked wild mushrooms, orzo pasta and enough mushroom sauce to bearly cover, simmer for 2-3 minutes.
Add fresh lemon juice and lemon zest. Reduce the mixture until the same consistency as a risotto (thick and glossy). Add chopped parsley and set to one side.
Slice the wild mushrooms to medium thickness and wash to remove any sand or dirt. Roast in a pan with butter, garlic and thyme until golden brown. Place a generous amount of orzo pasta to the desired serving dish adding the wild mushrooms and a sprinkling of chives. Finish the dish with thinly sliced truffle and a few drops of black truffle oil and serve.