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Title: Wild Mushroom Orzo

1/2 oz. dried porcini mushrooms
1 T olive oil
2 T onion, finely chopped
2 - cloves garlic, finely chopped
1 C sliced cremini or button mushrooms
3/4 lb. orzo
1/4 t dried sage
4 C vegetable stock
1/4 C fresh flat-leaf parsley, chopped
0 - salt and pepper to taste

In a small bowl, soak the dried mushrooms in 1/2 cup hot water for 15 minutes. Drain, reserving the soaking liquid. Strain the soaking liquid through a coffee filter and set aside. Chop mushrooms coarsely and set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and saute for one minute. Add the fresh mushrooms (not the porcini) and cook, stirring, until they begin to release their liquid, 3-5 minutes. Add the orzo and sage and cook, stirring, one minute.

Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Add the porcini mushrooms and reserved soaking liquid to the skillet. Cook, stirring constantly, until the liquid is absorbed, 2-3 minutes.

Remove from the heat and stir in the parsley, salt, and pepper.

From Vegan Italiano
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