Orzo with Portobello mushrooms
and truffle oil

Our vegeterian chef Nikos Gaitanos suggests

If you wish to avoid gluten, you may choose orzo or any small-size pasta made of corn or rice flour.

Method

1. Boil the orzo in plenty of salted water and take it off 3 minutes earlier than the time written on the packet. Sieve well.
2. Chop the onion and garlic and sauté for 2 minutes in a pan with heated oil. When the onion turns brown, pour wine. As soon as the alcohol evaporates add the coconut milk, vegetal cream, lemon juice, thyme, cayenne pepper, a little water and salt at your preference.
3. Once it boils, add the orzo. Cook for 3 minutes or until the sauce thickens. Then pour half cup of grated EvLOGIMENO and half of the parsley.
4. Take it off the fire, pour in truffle oil and stir well.
5. Put the cashew nuts in a blender together with the rest of EvLOGIMENO and crush well.
6. When serving, sprinkle with the rest of the parsley and the EvLOGIMENO/cashew nuts mixture.

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