1 cup dry orzo
1 pint fresh cremini, shiitake or button mushrooms
1 clove garlic
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon sherry or white wine, optional
couple handfuls baby arugula, kale or spinach
2 ounces cream cheese, sour cream (or chevre?)
1 tablespoon olive oil
Start boiling a couple cups of water to cook the orzo.
Meanwhile, wipe or rinse the mushrooms and slice thickly. Mince the garlic. Chop the arugula finely and set aside for now.
Heat the butter in a skillet over medium-high heat. Once melted, swirl to spread and lay the sliced mushrooms in a single layer. Let brown without moving for about 2 minutes. Stir and add the garlic and salt. Cook another 5 minutes or so. Deglaze pan with sherry, scraping up the brown bits, then turn off heat.
Drain orzo and turn back into the pot. Add the mushrooms, arugula, olive oil and cream cheese and stir until the cream cheese is melted and evenly distributed. Serve hot or warm. This reheats well in the microwave.
For heat, add some crushed red pepper flakes to the mushrooms. Also try adding fresh parsley with the arugula.
Serve with some grated Parmesan on top if you like.