Tuscan Sautéed Wild Mushroom Orzo Salad | Warm Italian Bowl

Bring a generous amount of water to a boil in a large pot, then add a pinch of salt. Pour in 250 g of orzo pasta and cook for about 8-9 minutes until al dente. Drain thoroughly, toss with 10 ml of extra virgin olive oil to prevent the pasta from sticking together, and set aside in a large salad bowl.

Clean 300 g of wild mushrooms, then cut them into rustic, bite-sized slices. Finely mince 2 cloves of fresh garlic. Toast 30 g of pine nuts in a dry pan for 2-3 minutes until golden brown, then transfer to a small plate.

In the same pan, heat 20 ml of extra virgin olive oil over medium-high heat. Add the wild mushrooms and sauté, stirring, for 5-6 minutes until nicely browned and caramelized. Add the crushed garlic and 1 tbsp of fresh thyme, season with salt and pepper to taste, and sauté for another 1-2 minutes. Drizzle with 15 ml of fine balsamic vinegar of Modena, toss well, then remove from heat.