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Pentoshi Mushrooms & Orzo | Game of Thrones Recipes

The Starving Chef Blog
Pentoshi Mushrooms & Orzo | Game of Thrones Recipes

"I will not come to Pentos, bowl in hand." ~ Daenarys Targaryon, A Storm of Swords

Oh but you will. Khaleesi. You will.

Pentos is a free city that is highly involved in trade, so I'd like to think something similar to orzo was available in the city. This single pan dish is fantastic, definitely worth serving to a Khaleesi.

Valar morghulis.

Start buy cleaning your mushrooms and removing the stems.Or if you're like me and totally did not read the recipe well enough while getting ingredients and got stemless portabellas, use 1/3 cup sliced mushrooms to make up for it. Set the caps aside and chop up the stems.

After about 3 minutes, or when your onions have softened, add your orzo. Then pour in 1 cup of water. Stir constantly until nearly evaporated.

Then cup-by-cup add the stock, allowing the orzo to absorb as much as it can before it is all almost evaporated. This process will take about 25 minutes, so you best get the Red Wedding episode lined up to watch while you stir. When the orzo has soaked in as much as it can, add the whiskey cheddar cheese.

This recipe can be found, with some tweaks, in the Unofficial Game of Thrones Cookbook.

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Pentoshi Mushrooms & Orzo | Game of Thrones Recipes

Ingredients:

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  • 3 portabella mushrooms with stems
  • 6 tablespoons butter
  • 5-6 pearl onions
  • 1 cup orzo
  • 4 cups chicken, beef, or vegetable stock
  • 1/3 cup whiskey cheese
  • to taste salt & pepper

Here's How:

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  1. Clean your mushrooms and remove the stems. Set caps aside while you chop the stems.
  2. In a large pan over medium high heat, melt the butter then add the onion, garlic, and stems and saute until softened.
  3. Add the orzo and stir to coat with butter. Then add one cup of stock at a time, stirring constantly, until the orzo has taken in as much moisture as it can - this takes about 25 minutes.
  4. Slice your portabella caps paper thin then sprinkle over the orzo, reserving half for garnishing. Serve and enjoy!

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