BY Helen Korakianitis - The Greek Vegetarian
Our beloved friend Helen Korakianitis from Adelaide (@thegreekvegetarian on IG) loves all things truffles, and she kindly shared with us this divine dish that she had created to celebrate her mum on Mother’s Day.
"A dish that oozes of umami flavours all round. Quick and easy to make for a hearty cold night meal, perfect for our vegetarians and vegan foodies, a special occasion dinner like Mother’s Day or to impress those with refined tastes, as these truffle sauce and truffle fler de sel are of true 5-star restaurant quality!"
- 1 x 280g pack Greek orzo with goat's milk
- 1 x 260g jar whole picked roasted red florina peppers, diced *keep the juice from the jar.
- 1 tablespoon summer truffle & mushroom duxelle sauce
- Fleur de sel with truffles - Truffle sea salt
- 5 cups vegetable stock
- 1 cup white wine – we recommend Moschofillero by Skouras
- 1 large shallot, finely chopped
- 4 large cloves garlic, minced
- 5 medium Swiss brown mushrooms, sliced
- 120g baby spinach
- 1 1/2 cups grated parmesan cheese
- 1 small bunch parsley, finely chopped
- Greek Extra Virgin Olive oil – We recommend Armonia organic EVOO
- 1 tablespoon of butter
- In a deep skillet on a medium heat, drizzle 2 tablespoons of extra virgin olive oil and a knob of butter until the butter has melted.
- Add in the shallots and garlic and cook until fragrant.
- Toss in the mushrooms and cook until mushrooms have lightly browned and the garlic starts to lightly toast then add in the peppers and spinach. Season well with fleur de sel and cracked pepper. Once the spinach has wilted, remove all ingredients from the skillet and set aside.
- Pour the juice from the peppers into the skillet and allow to reduce by 1/3. Add one tablespoon extra virgin olive oil into the skillet followed by the orzo.
- Toast the orzo for a minute, then add in the white wine. Cook, whilst mixing until the wine has been absorbed.
- Lower the heat and add in one cup of stock at a time until the orzo has ansorbed each cup, stirring gently between each cup full.
- Once all the stock has been added, sprinkle in the parmesan cheese along with a knob of butter and mix well.
- Add the vegetables and their juices into the pan and fold through gently. Season again with fleur de sel and cracked pepper.
- Finish with parsley and lightly dotted amounts of truffles duxelle to garnish and serve.
Serve with a glass of Black Messenicola Syrah blend wine and enjoy, Geia Mas.
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