Not gonna lie, I have a feeling this would have been much better using beef stock instead of veggie broth. Welcome ideas!
Source: Domestic Fits | Serves: 4-6 | Time: ~1hr
Changes: used vegan butter; replaced beef stock with veggie broth; used a gluten free beer
Ingredients
1 sweet white onion sliced
1 tbsp olive oil
2 tbsp unsalted butter
8 oz sliced crimini #mushrooms
3 oz shitake mushrooms
2 tsp chopped fresh sage
3 cups veggie broth (homemade to reduce sodium)
12 oz gluten free oatmeal stout
1 cup dry #orzo
½ tsp black pepper
salt to taste
Instructions
In a pot over medium heat add the onions, olive oil and butter, cook stirring occasionally until onions have caramelized, about 20 minutes (do not let the heat get too high or the onions will burn before they caramelize).
Add both kinds of mushrooms and sage, cooking until the mushrooms have softened and darkened, about 5 minutes.
Add the stout and stock, simmer for fifteen minutes.
Add the orzo and black pepper, cooking until orzo is cooked through, about 8 minutes. Salt to taste.