• Ingredients:
  • water
  • salt
  • 8oz dry orzo pasta
  • 1 package of FunGuy oyster mushrooms
  • 2 tomatoes
  • 1 small onion
  • 3 garlic cloves
  • 1 lemon
  • 2 sprigs fresh oregano
  • 2 tablespoons olive oil
  • 1 cup milk
  • 1 teaspoon lemon pepper
  • salt
  • 1/3 cup shredded cheese
  • fresh flat leaf parsley, chopped (optional)

Spring time calls for vibrant happy flavors, and the FunGuy knows just how to turn them into a delicious and quick meal in just over half an hour! 

Our oyster mushrooms with orzo pasta is brightened up with a dash of citrusy lemon pepper, and handful of fresh diced tomato, and stirred up to form a creamy sauce. Sprinkle in a little shredded cheese, and peppering of lemon zest, and you have a lively bowl of comforting pasta and mushrooms that any FunGuy will love!

DIRECTIONS:

  1. Bring a pot of water and the salt to a boil over high heat. Add the orzo to the pot and let it cook 6-8 minutes, or until tender. Drain the pasta and reserve a ladle full of pasta water for the sauce. 
  2. While the pasta cooks, prepare the FunGuy mushrooms and other ingredients.  
  3. Brush off any debris from the oyster mushrooms with a damp cloth and cut the large oyster mushrooms into bite sized pieces. Remove the stem from the tomatoes and dice them on a cutting board. Peel the onion and garlic cloves; dice the onion and mince the garlic. Zest the lemon peel on a grater or microplane and save the lemon for another use. Remove the stems from the oregano and mince the leaves.
  4. Heat the olive oil in a large sauté pan over medium high heat. Add the onion and cook 1 minute, then add the garlic and cook another minute. Add the oyster mushrooms and minced oregano to the pan and sauté 4-5 minutes, or until the mushrooms have started to brown around the edges. Add the diced tomato to the pan and stir well, letting it cook 2-3 minutes. 
  5. Add ¼ of the reserved pasta water to the pan, stirring, and allow it to cook approximately 2 minutes, or until it has started to thicken a little. Add ¼ of the milk, repeating the same process as the water. Repeat until half of the water and half of the milk has been added and a semi-thick sauce has started to form. 
  6. Add the orzo pasta to the pan, stirring it into the sauce and mushrooms. Add in the remaining reserved pasta water to the pan and stir to combine and loosen the sauce a little. Let it cook another minute or 2 to thicken a little before string in the remaining milk. Season with the lemon pepper and stir well. Let it cook another 3-5 minutes or until the sauce has reached the desired thickness. Turn off the heat, stir in the lemon zest and shredded cheese. Taste and add salt as desired. 
  7. Serve immediately with fresh parsley on top! 

Have a Fun meal!