Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata

Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata
Let’s start the year with a delicious pasta recipe, shall we?

Whenever I think of creating something tasty, filling, and quick to make, pasta always comes first to mind. We Filipinos love carbs—as is evident with our affinity to rice—and so pasta and noodles are just as popular here, whether as a main meal or a snack. I’m sure almost everybody has a pack of spaghetti somewhere in his kitchen and with a little creativity, you can whip up something super good in under 20 minutes using common ingredients you have stocked at home, like canned goods.

Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata
Admittedly though, I always tend to “upgrade” whatever idea I initially think of, and so for this recipe, I ended up making an indulgent truffled orzo topped with a special burrata creation from La Petite Fromagerie, an online specialty cheese shop. You’ll never guess that I was just thinking of making garlic and mushroom cream pasta—with canned mushrooms—at first! Sometimes, when I rummage around the fridge and kitchen cabinets, my mind wanders into a completely different direction!

Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata

So there I was, looking for my can of mushrooms and cartons of cream, when I spotted a pack of orzo—or risoni—wedged in the depths of one of the overhead cabinets. I immediately thought of using it instead of spaghetti, which led me to think that this type of pasta does not deserve canned mushrooms (LOL). And so, I opened the fridge and yesss—I found some shimeji mushrooms, which I meant to use for curry but, whatever. Fresh mushrooms? Therefore, I decided I have to use some truffle oil too. I grabbed some kale as well and ditched the cream because you know … healthy eating. LOL! And that’s how this dish came to be.

Then I spotted my La Petite Fromagerie Trufflata (about to expire, haha)—and everything just made sense.

The Trufflata is LPF’s newest product, a combination of burrata (from Gino’s Brick Oven Pizza) and truffle cream cheese—which in this case is inside the burrata. I absolutely love it on top of a crostini and drizzled with olive oil and balsamic glaze, but this time I tried pairing it with pasta. Still works!

Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata
Don't be daunted by the ingredient list—the prep work is extremely quick and easy. Once you finish cooking the pasta and the mushrooms, everything else goes in really fast. Take note that you can choose any pasta type you prefer if you don't have or couldn't find orzo. You may skip the burrata and truffle oil too, and replace bell pepper flakes with chili flakes if you want to amp up the spice level.

So before I ramble on and on even more … here’s the recipe!

Truffled Orzo with Mushrooms, Kale, and Burrata
serves 3

Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata


250g orzo/risoni pasta
Burrata (I used La Petite Fromageries’ Trufflata)
4 cloves garlic, sliced thinly
1 pack brown shimeji mushrooms (or shiitake/button mushrooms, sliced)
1 cup kale (or spinach)
olive oil
white truffle oil
1-2 tbsp butter
thyme, fresh or dried
salt and pepper, to taste
bell pepper flakes
juice of 1/2 lemon
lemon wedges

Recipe: Truffled Orzo with Mushrooms, Kale, and Burrata


1. Cook orzo according to package instructions. Drain and set aside.
2. Sauté mushrooms in about 2 tbsp of olive oil. Add a sprinkle of thyme. Season with salt and black pepper. If you pan is small, sauté in batches. Set aside.
3. Melt butter and fry the garlic. Once browned, add the cooked orzo, mushrooms, and torn kale.
4. Add lemon juice and a sprinkle of bell pepper flakes, then adjust the seasoning. Drizzle 1-2 tbsp of truffle oil and mix well. Serve with lemon wedges on the side and the burrata on top.

Do you love mushrooms on pasta? Have you tried eating burrata with pasta? Buzz off in the comments section below!

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