Prep 15 mins
Cook 15 mins
My Granny Newman gave me this recipe some 30+ years ago to use in a home economics class for Italian day. My teacher and other teachers loved it. I got an A+ for this one. GrannyN was a great cook and a wonderful Grandmother, I miss her so.
- 177.44 ml dried orzo pasta or 177.44 ml rosamarina pasta (looks like large rice)
- 453.59 g fresh mushrooms
- 1 clove garlic, minced
- 14.79 ml unsalted butter
- 4.92 ml cornstarch
- 4.92 ml salt
- 170.09 g evaporated milk
- 118.29 ml shredded Fontina cheese
- 59.14 ml slivered almonds
- 1.23 ml dried tarragon leaves
- 14.79 ml snipped fresh chives
- Cook orzo according to package directions.
- In a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally.
- Stir in cornstarch, salt, and pepper.
- Stir in milk.
- Cook and stir over medium heat until thick and bubbly.
- Add cheese, almonds, and tarragon; cook and stir until cheese has melted.
- Stir in cooked orzo.
- Transfer to a serving bowl; sprinkle with snipped chives.
This is such a good recipe. We all loved it and I'll be making it again and again. Thank you so much for sharing it GrandmaG!
Really flavorful. I chose this as a Pick A Chef recipe Nov '04. I used the rosamarina pasta and followed the recipe as written except I added just a bit more cheese (I shredded a bit too much). It's creamy, and I LOVE the crunch of the almonds. I took a couple of pics, but they came out blurry - my camera battery is really low. Thanks!