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Hot Mushroom and Cantolait Orzo

Hot Mushroom and Cantolait Orzo

4 portions


  • 250 ml (1 cup) orzo
  • 30 ml (2 tbsp.) salted butter
  • 225 g (8 oz.) white mushrooms, sliced
  • 85 g (3 oz.) shiitake mushrooms, thinly sliced
  • 1 Portobello mushroom, diced
  • 2 garlic cloves, chopped
  • 125 ml (½ cup) white wine
  • Salt and freshly ground pepper
  • 750 ml (3 cups) baby kale
  • 155 g (5½ oz.) [https://www.ourcheeses.com/directory/le-cantolait/]Le Cantolait cheese, diced


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  • In a saucepan, cook the orzo according to the instructions on the package. Drain.
  • Meanwhile, in a large skillet, melt the butter on high heat and sauté the mushrooms and garlic for 5 minutes. Deglaze with the white wine and reduce by half. Season with salt and pepper.
  • Lower the heat to medium, add the cooked orzo, baby kale and cheese. Stir and adjust the seasoning. Serve immediately with poultry, red meat or salmon.


  • Mushroom orzo will keep in the refrigerator for 4 to 5 days.

You can use this cheese for this recipe