Orzo With Mushrooms and Fontina

Name: Orzo With Mushrooms and Fontina
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 small onion, minced; 1 garlic clove, minced; 1 lb fresh mushrooms, trimmed and sliced thin; 3 canned whole tomatoes, finely chopped; 2 teaspoons finely chopped fresh sage, leaes; salt; fresh ground black pepper; 1 lb orzo pasta; 4 ounces italian Fontina cheese, shredded; 1/2 cup grated parmesan cheese

Submitted by ratherbeswimmin

"Cook's Illustrated"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
1 garlic clove, minced
1 lb fresh mushrooms, trimmed and sliced thin
3 canned whole tomatoes, finely chopped
2 teaspoons finely chopped fresh sage, leaes
salt
fresh ground black pepper
1 lb orzo pasta
4 ounces italian Fontina cheese, shredded
¹⁄₂ cup grated parmesan cheese

directions

Heat oil in a large pan; add in onion and cook until softened, about 3-4 minutes.
Add in garlic and cook until fragrant, another minute.
Add in mushrooms; cook/stir, until the release their juices, 5-7 minutes.
Add in tomatoes and sage; cook until the sauce is slightly thickened, 3-4 minutes.
Season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and the pasta to the boiling water.
Cook until al dente; drain the pasta and return it to the cooking pot.
Toss with the sauce, Fontina, and Parmesan; serve immediately.