Ingredients
1/2 ounce dried porcini mushrooms
6 ounces orzo
1 tablespoon olive oil
1 Vidalia onion, cut into 1/2-inch dice
2 yellow onions, cut into 1/2-inch dice
1 medium shallot, cut into 1/2-inch dice
1 tablespoon finely chopped fresh thyme
3/4 pound cremini mushrooms, cleaned, stem trimmed and cut into 1/2-inch pieces
2 tablespoons Madeira wine
4 14.5-ounce cans low-sodium beef stock, skimmed of fat
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Chopped flat-leaf parsley, for garnish
Preparation
Place porcini in a bowl. Cover with 2 cups boiling water; let sit until softened, about 20 minutes. Remove from liquid. Finely chop, and set aside. Strain liquid through fine cheesecloth or a coffee filter, discarding grit; set aside.
Place orzo in a large skillet over medium-low heat. Toast, stirring continuously, until light golden, about 6 minutes. Remove from heat; set aside.
Bring a pot of water to a boil; add toasted orzo; cook until al dente, 3 to 4 minutes. Drain, and set aside.
Warm olive oil in a stockpot over low heat. Add Vidalia onion, yellow onion, shallot, and thyme; cook, stirring occasionally, until onions are very soft and golden brown, 45 to 50 minutes. Increase heat to medium; add cremini mushrooms; saute, stirring frequently, until mushrooms have softened and browned, about 8 minutes. Add Madeira; cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt, and pepper; bring to a simmer. Add reserved pasta; continue to cook until pasta is heated through, about 2 minutes more. Serve immediately, garnished with chopped parsley.
