- Soak the Merchant Gourmet Mixed Mushrooms in 300ml hot water until rehydrated.
- Prepare the fresh mushrooms, tearing roughly two-thirds for the orzo and finely shredding the remaining third for the crispy topping.
- Heat a little olive oil in a wide-based pan over a medium-low heat. Add the shallots and cook until softened, then stir in the garlic.
- Pour in the white wine and reduce until most of the liquid has evaporated.
- Add the orzo and cook for 1–2 minutes, stirring regularly.
- Add the rehydrated mushrooms, their soaking liquid and the vegetable stock.
- Simmer uncovered for 5 minutes, then stir through the torn fresh mushrooms. Cover and cook for a further 5 minutes until the orzo is tender and has absorbed most of the liquid.
- Meanwhile, fry the shredded mushrooms in a little olive oil until crisp and golden. Season lightly.
- Stir the crème fraîche through the orzo and season to taste.
- Divide between bowls and top with the crispy mushrooms.
- Finish with parsley, grated Parmesan and a drizzle of extra virgin olive oil.
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