Kritharoto with Mushrooms

May 13, 2016

  • 15 mins

    20 mins

    35 mins

15 mins
20 mins
6 servings
Difficulty Level


150 g white mushrooms, cut in four

150 g portobello mushrooms, sliced

150 g pleurotus mushrooms, cut in pieces

50 g porcini mushrooms, dried

2 cloves garlic, crushed

1/2 cup olive oil

400 g orzo (greek traditional pasta) ZIMARIKA PSACHNON

1 onion, finely chopped

1/2 cup White Wine

1 liter of vegetable stock, hot

3 tbsp vegetable cream

1 tbsp truffle oil (optional)

salt, freshly ground pepper

chopped parsley for serving


Put in a bowl, a cup of the vegetable stock and add the dried porcini mushrooms to soak until you use them.

In a large nonstick frying pan, put half of the olive oil to warm well. Pour all the mushrooms (except porcini) and cook over at high heat for 3-4 minutes.

Start Timer (4 minutes)

Add the garlic, salt and freshly ground pepper and continue sautéing for 2 minutes, stirring. Put the mushrooms in a bowl and return the pan to the fire.

Start Timer (2 minutes)

Pour the remaining olive oil and once is warm enough, add the onion. Saute for 2-3 minutes until transparent and add the orzo (pasta) ZIMARIKA PSACHNON. Saute while stirring until turned golden brown.

Start Timer (3 minutes)

Pour the wine and once the alcohol gets evaporated add two ladles of vegetable stock. Add salt and freshly ground pepper and leave the orzo (pasta) to boil until it absorbs all the vegetable stock.

Put another two ladles of vegetable stock. Once the orzo (pasta) absorbs almost all the of vegetable stock, add the sauteed mushrooms, the porcini mushrooms with their stock and continue cooking until all the liquids are almost absorbed.

Taste if the orzo (pasta) is ready (al dente) and add salt and freshly ground pepper if needed. Remove from heat.

Add the truffle oil and the vegetable cream. Stir well and serve with chopped parsley on the top.