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Creamy Mushroom Orzo with Trout | Easy One-Pan Dinner | Tasty
This creamy mushroom orzo with trout from Chloe Hood (@_lifeandfork_)
is a cosy one-pan dinner featuring caramelised mixed mushrooms, silky porcini orzo and tender flakes of trout. Finished with single cream, freshly grated Parmesan, fragrant herbs and a squeeze of lemon, this comforting autumn dish delivers restaurant-style flavour with minimal washing up. Perfect for an easy yet impressive dinner for two.
Rezept
Zubereitungszeit ca. 40 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 25 Minuten
Zutaten:
- 2 trout fillets
- sea salt, to taste
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely diced
- 250 g mushroom, torn
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 small bunch fresh basil, stalks finely chopped and leaves kept separate
- 120 g orzo
- 60 mL white wine
- 500 mL porcini stock
- 60 mL single cream
- 20 g parmesan cheese, finely grated
- Juice of ½ lemon
- freshly ground black pepper, to taste
Arbeitsschritte:
- Pat the trout fillets very dry with paper towels, and season both sides with fine sea salt.
- Heat the olive oil in a medium lidded sauté pan over medium heat. Add the trout skin-side down and cook until the skin naturally releases from the pan, 3–4 minutes. Flip and sear the remaining sides briefly, without cooking the fish all the way through. Transfer the trout to a plate, remove and discard the skin, and set aside.
- Add the shallot, mushrooms and a pinch of sea salt to the residual oils in the pan. Cook for 10–12 minutes, allowing the mushrooms to release their moisture and caramelise.
- Add the garlic, chopped basil stalks, and thyme leaves. Cook, stirring, for 1 minute, until fragrant.
- Add the orzo and toast for 1 minute, stirring to coat it in the mushroom mixture.
- Pour in the white wine and cook over medium-high heat, stirring, until almost completely reduced, about 2 minutes.
- Add the porcini stock and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer, stirring occasionally to prevent the orzo from sticking, for 10 minutes.
- After 8 minutes of simmering, flake the trout into the orzo and allow it to finish cooking in the broth for the final 2 minutes, until the fish is cooked through and the orzo is silky and al dente.
- Remove the pan from the heat. Stir in the single cream, basil leaves, Parmesan, and lemon juice, and season with black pepper. Taste and adjust the seasoning as needed. Serve immediately, garnished with any remaining fresh herbs.
- Enjoy!
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