By lettercollum - 1 Dec 2020
Sunday evenings are a bit of loose cannon in our culinary week – no designated cook nor plan.
Usually whoever is the hungriest acts first.
Last night I spotted a small bowl of borlotti beans on the counter that had been picked a few days previously. It was too small to have any real purpose but too valuable to waste. I put them in pot with a bashed clove of garlic, covered them with water and set them to cook. As they were fresh this only took twenty minutes. When they were cooked I drained them, dressed them with olive oil and little salt and then checked out the fridge.
I found a bag of mixed mushrooms from the farmers market- shiitake, oyster and portabello and then I discovered a tub of Glenilen cremefraiche – surely the creamiest and tastiest. Hmmm…. a plan was beginning to form.
Here’s what we had. Fast , comforting and tasty – if little blonde – it was on the table in ten minutes.
Borlotti, Mushrooms and Orzo
400g cooked borlotti beans – or one can drained and rinsed
300g mixed mushrooms
2 cloves garlic, peeled and chopped
2 heaped tablespoons creme fraiche
a little chopped parsley
Put a saucepan of water to boil to cook the pasta
Slice the mushrooms and chop the garlic
When the water boils add a heaped teaspoon of salt and the orzo. Cook for 5 -7 minutes – check the packet for cooking time
Heat a large sauté pan. Add the butter and olive oil and as soon as the butter melts add all the mushrooms and stir well. Keep the heat high and stir the mushrooms every minute until they almost begin to brown. Add the borlotti beans then stir in the chopped garlic, cook for one minute longer. Take the pan off the heat.
At this stage the orzo should be cooked. Drain it and add it to the pan.
Stir in the creme fraiche and parsley and you’re ready to go