Sausage mushroom orzo

Steps

1. Soak the dried mushrooms in 300ml boiling water for 15 mins.
2. Heat a frying pan over a medium heat with a good drizzle of olive oil.
3. Add the panko with a pinch of salt and the parsley, fry for a few mins until crisp and golden. Remove from heat.
4. Remove the mushrooms from the liquid, reserving the stock until later.
5. Place the rehydrated mushrooms and chestnut mushrooms into a blender and pulse until you have small chunks.
6. Squeeze the sausages into a pan and cook until crispy, breaking up with the side of your spoon.
7. Tip in your pulsed mushrooms and cook for 5 mins until reduced and caramelising, then pour your wine in.
8. Cook orzo according to package instructions, reserving some cooking water when draining.
9. Add the tomato purée, garlic and thyme to the pan and cook for 2 mins more.
10. Add the mushroom liquid and let it simmer for a minute. Add spinach and cook until wilted.
11. Add cream, a ladle of pasta water, the orzo and parmesan. Toss to coat and season with salt and pepper.