Ingredients
Directions
- 1
Chop the mushrooms into small pieces and sauté them in a pan over medium heat for about 5 minutes until the liquid has evaporated and the mushrooms are slightly browned.
- 2
Add black pepper, sea salt, and garlic powder to the pan. Mix well and let the spices blend with the mushrooms for a moment.
- 3
Pour in the cooking cream and mix it well with the mushrooms.
- 4
Add the vegetable broth pulver to the pan and stir evenly.
- 5
Pour in the water and add the orzo pasta uncooked. Mix well and let the pasta cook over low heat, covered, for about 15 minutes or until the pasta is cooked and the liquid has absorbed.
- 6
Finely chop the fresh parsley and add it to the pasta. Mix evenly.
- 7
Finally, crumble the feta cheese on top
