1 cup rissoni (orzo), 2 cups of crimini mushrooms sliced, thyme, butter, parsley, olive oil, 1/2 cup of buttermilk, minced garlic, salt and pepper
Add rissoni to salted boiling water and wait until is al dente
On a hot pan add olive oil and garlic, then add the mushrooms and saute...
Once mushrooms are getting brown add a few leaves of thyme...
Add buttermilk and let it reduce a bit.
Once the rissoni is ready, drain and add to the mushroom sauce, mix well
Serve immediately and garnish with parsley. Have a chardonnay glass of wine!
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