A few years ago, truffle oil was all the rage. The world’s passion has since subsided, and I feel like its use is now almost considered a little bougie. I don’t think we should abandon it entirely, we just have to be more conservative. Since I haven’t cooked with it in several years, it was time for a comeback in my kitchen.
This is a very simple side dish, but truffle oil is a strong flavor so with a dash of that and no work from you, you’ve seriously elevated a weeknight dish. While your orzo cooks away, sauté sliced button mushrooms in a pan with plenty of butter. The mushrooms and orzo should finish cooking at the same time so all you have to do is drain the orzo and assemble:
Toss the orzo with the mushrooms, fresh parsley, a drizzle of truffle oil, fresh grated parmesan, and salt and pepper. No specific measurements here – it’s more about what looks right to you. Including the time it takes for the water to boil before your orzo can start cooking, this dish takes – max – 20 minutes. I’m not saying truffle oil needs to, again, pervade every dish as it did a few years back, but it was happily welcomed back to my kitchen this weekend.