Put the sausages in the oven at 180 degrees and cook for 20 minutes. And bring a kettle to the boil.
Meanwhile finely slice the onion, chop the garlic, slice the mushrooms and chop the oregano. Then heat a tbsp of olive oil In a large pan, add the onion and cook until soft.
In a separate pot, add the orzo and cover with boiling water. Cook over a medium heat for 9 minutes.
Coming back to the onions, add the garlic and mushrooms, season with salt and pepper and cook for another 5 minutes until the mushrooms are soft but not soggy. Add the oregano.
After 9 minutes (no longer as it’ll go soggy), remove the orzo from the heat, drain and add to the pan with the mushrooms. Then stir in the porcini paste, the zest of a lemon and the juice of half a lemon and turn the heat down low.
Remove the sausages from the oven and chop into pieces. Then add them to the orzo mix. Finally add 2 large handfuls of Parmesan cheese and mix together. I topped mine with purple sprouting broccoli but this is optional. You just have a large green salad.
Serve with extra olive oil, Parmesan and lemon wedges so people can make it their own.
