Recipes

INGREDIENTS:

• 2 cups low-sodium chicken broth
• 1 oz dried porcini mushrooms
• 1 tbsp olive oil
• 6 oz lean ground pork
• 1 large zucchini, diced into 1/4-inch pieces
• 3 cloves garlic, minced
• 8 oz white mushrooms, sliced
• 10 oz cremini mushrooms (or brown mushrooms), sliced
• 1 4-oz pkg gourmet mixed mushrooms (blend of portobellos, cremini, oysters and shiitakes), sliced
• 4 tbsp white whole-wheat flour
• 6 stalks green onion, green and white parts chopped
• 1 tbsp finely chopped fresh thyme
• 2 tsp orange zest
• 1 tbsp low-sodium soy sauce
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt
• 4 cups cooked whole-wheat orzo 

INSTRUCTIONS:

1. In a small saucepan, bring broth to a boil on high heat. Add porcini mushrooms and simmer for 4 minutes. Strain mushrooms, reserving liquid. Set aside.
2. In a large saucepan, heat oil on medium-high. Add pork, stirring to break up meat. Cook until brown, about 3 to 4 minutes. Add zucchini and garlic and sauté for 2 minutes. Once zucchini is soft and begins to release liquid, add white, cremini and gourmet mushrooms. Cover and cook for about 4 minutes, until mushrooms begin to release liquid.
3. Stir in flour and cook, uncovered, for another 2 minutes. Add reserved porcini cooking liquid and bring to a boil. Mix in onion, thyme, orange zest, soy sauce, pepper, salt and porcini mushrooms. Simmer on medium-high heat for 3 to 4 minutes.
4. To serve, place 1/2 cup orzo in a soup bowl and top with 1 cup mushroom ragout.