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Tomato, Mushroom and Chorizo OrzoServes: 6Prep time: 10 MinsCook time: 35 Mins
1 large brown onion, diced
2 cloves garlic, minced
200g chorizo, sliced
1 x 400g tin Denny Condensed Tomato Soup
700ml vegetable stock
300g orzo pasta
200g cherry tomatoes, whole
250g Denny Portabellini Mushrooms, sliced
½ tsp dried chilli flakes
1 large bunch parsley, roughly chopped
Zest of 2 lemons
1 clove garlic, grated
100g feta cheese, for serving
Salt and pepper, to taste
Olive oil, for cooking
Heat a drizzle of olive oil in a large buffet casserole or Dutch oven.
Fry the onion, garlic and chorizo together.
Cook until the onion is tender and the garlic and chorizo are fragrant.
The chorizo will release its own oils and begin to brown on the edges.
Pour in the Denny Condensed Tomato Soup and vegetable stock.
Bring to a boil.
Scatter in the orzo and cherry tomatoes.
Turn the heat down and simmer for 20 minutes, stirring often, so the orzo does not stick to the bottom of the pan. Cook until the sauce has thickened and the orzo is tender.
Taste to adjust seasoning.
Heat a drizzle of olive oil in a large frying pan.
Add the sliced Denny Portabellini Mushrooms.
Cook until golden brown and just tender.
Season lightly with salt, pepper and chilli flakes.
Stir the mushrooms through the tomato and chorizo orzo.
Combine all the ingredients for the gremolata in a small bowl and mix well.
Serve the saucy orzo in warm bowls with a generous sprinkle of gremolata.
Crumble some feta over each serving and enjoy!