Orzo with mushrooms from the oven with Beemster Old & leeks

Main course. 4 persons. Preparation 20 min. + 20 min. oven time

Ingredients

• 1 leek
• 600 g mixed mushrooms (e.g. oyster mushrooms, chestnut mushrooms, shiitake)
• 2 sprigs of fresh thyme
• 25 g unsalted butter
• 6 slices Beemster Old 48+
• 250 g orzo
• 15 g dried porcini mushrooms
• ½ mushroom stock cube

Kitchen Stuff

• baking dish (20 x 30 cm, greased)

Prepare

1. Preheat the oven to 180°C. Cut the leeks into rings. Tear or cut the mushrooms into pieces and risk the leaves from the sprigs of thyme.
2. Heat the butter in a skillet and fry the leeks for 3 min. over medium-high heat. Add the mushrooms and thyme to the leeks and fry 5 min. over high heat. Meanwhile, cut the cheese slices into 8 equal pieces.
3. Add the orzo to the vegetables and cook on low heat for 1 min. Stir in half the cheese and sprinkle with pepper and salt, if desired. Meanwhile, finely chop the dried mushrooms. Put together with the stock cube and 350 ml boiling water in a bowl, let the stock dissolve.
4. Spread the orzo vegetable mixture over the baking dish, pour in the broth and stir. Bake everything for about 20 min in the center of the oven.
5. Remove from the oven after 10 min and spread the rest of the cheese on top. Return to the oven for another 10 min or so.

Do you love oven dishes? Then try this quiche with spinach and lots of Beemster Oud once.