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Kritharoto with thin noodles and mushrooms

preperation 10΄ Preparation
Time
cup 30΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS
MISKO-BASE_LINE-KRITHARAKI-METRIO 1024581 – 6

MISKO Risoni Medium (Orzo Medium)

MISKO-BASE_LINE-KRITHARAKI-METRIO 1024581 – 8

MISKO Thin Noodles

300 g MISKO Risoni Medium (Orzo Medium)

100 g MISKO Thin Noodles

1 onion, finely chopped

2 cloves of garlic, grated

400 g fresh mushrooms, sliced

100 ml white wine

700-750 ml water or vegetable broth, hot

paprika

olive oil

salt

freshly ground pepper

materials METHOD

Heat 2-3 tbsp. olive oil in a pan and sauté the mushrooms for 6-7 minutes until they soften and their liquids evaporate, adding salt and freshly ground pepper to taste. Transfer the calamari to a plate.

In the same pan, add another 2 tbsp. olive oil and sauté the onion for 2-3 minutes.

Add the MISKO Risoni Medium and sauté for 1 minute.

Break the MISKO Thin noodlles in pieces over the pan and saute for 1 minutes until golden brown. Add the garlic, stir for 1 minute and pour in the wine.

Put the mushrooms bank in the pan, add salt and freshly ground pepper and add ⅓ of the water or broth.

Lower the heat, stirring constantly until these liquids are absorbed.

Continue with the other ⅓ of the water or broth, stirring constantly until these liquids are absorbed.

Add the last of the water or broth, stirring constantly.

Just before all the liquids are absorbed (so the Kritharoto is still juicy) remove from the heat.

Serve sprinkled with freshly ground pepper and paprika.

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