Plant-Based Slow Cooker Balsamic Mushroom Orzotto with Cashews and Sage

Categories : easy peasy, lent, main dishes, pasta & rice, Recipes, Slow Cooker @en, vegetarian or vegan

A dish bursting with flavour, this mushroom orzotto with cashews, balsamic vinegar, truffle oil and sage is the absolute easiest orzotto you have ever made. Another slow cooker special coming right at you!

Plant-Based Slow Cooker Balsamic Mushroom Orzotto with Cashews and Sage www.thefoodiecorner.gr photo description: A large platter of balsamic mushroom orzotto, two serving spoons placed to the side of the food. To the bottom right of the image is a bunched up linen napkin and a small wooden bowl with nutritional yeast flakes.

I’ve made a similar orzotto before (see it here) and it’s delicious. I love the combination of the deeply earthy flavoured mushrooms, the zingy balsamic vinegar, and the comforting and filling orzo pasta. Slow cooking the mushrooms however, brings out even more of their gorgeous flavour, especially with the addition of some dried, wild varieties. These don’t even need soaking, since they rehydrate perfectly during cooking!

Plant-Based Slow Cooker Balsamic Mushroom Orzotto with Cashews and Sage www.thefoodiecorner.gr photo description: A close, side view of a large platter with balsamic mushroom orzotto.

What makes this dish extra special though, is the sage, truffle oil and nutritional yeast. Oh and the cashews! Ok, most ingredients on the list are kind of special. And they all come together in the most delicious way to create a super satisfying plant-based dinner.

Plant-Based Slow Cooker Balsamic Mushroom Orzotto with Cashews and Sage www.thefoodiecorner.gr photo description: A close view of mushroom orzotto, the sliced mushrooms, cashews and orzo grains clearly visible.

Added bonus? The coming together happens in the easiest and most convenient way in the slow cooker. Just cook the mushrooms first then add the pasta at the end so it soaks up the mushroom-infused stock and takes in ALL the flavours. So simple, so chockablock full of umami. You have to try it.

Ingredients

80 gr (1 small) onion, finely chopped

20 gr dried wild mushrooms, chopped and rinsed (not soaked)

500 gr brown mushrooms, sliced

60 gr cashews, raw

2 Tbs nutritional yeast, plus extra to serve

2 tsp thyme, dried

1 ½ tsp coarse salt

1 tsp sage, dried

1/2 tsp garlic powder

1/2 tsp white pepper

60 ml (1/4 cup) balsamic vinegar

2 Tbs olive oil

1 tsp truffle oil

500 ml (2 cups) vegetable stock

225 gr (1 cup) orzo pasta

Step 1

Place the onion, two types of mushrooms, cashews, nutritional yeast, thyme, salt, sage, garlic powder and white pepper in the slow cooker pot.

Step 2

Add the balsamic vinegar, olive oil and truffle oil, stir well, then add the vegetable stock. Cook on high for approx. 4 hours or until the mushrooms are soft.

Step 3

Add the orzo, stir well and continue cooking (on high) for another 30-40 minutes. Stir half way through and start checking the orzo after about 25 minutes (cooking time might vary from brand to brand). If the orzo is undercooked but the liquid has all been absorbed, add some water, a quarter cup at a time. If the orzo is soft turn off the slow cooker, add a quarter cup of cold water and stir through to stop it cooking. Generally we want the pasta to be al dente and the whole thing to be quite juicy as it will continue to absorb liquid as it cools.

Step 4

Serve with some extra nutritional yeast for extra cheesiness if desired (although it’s not really necessary).

Notes:
If your dried mushrooms are whole and are likely to have debris trapped inside, you can soak them beforehand, remove them from the water and strain it. Make sure to add the water back into the slow cooker pot with the stock.

You can cook the dish on low if preferable (for the first part, before adding the orzo). I estimate it should take about 6-8 hours depending on your cooker and how hot the stock was when you started.

No ratings yet