Mushroom Orzo

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to make this easy recipe:

We usually serve this dish vegetarian but you could also add some protein to it such as:

• sauteed diced chicken or shrimp
• sprinkle it with crispy baked bacon or crispy prosciutto
• meatballs

What you could also add:

• spinach
• peas
• zucchini
• sun-dried tomatoes

How to make it step-by-step

STEP 1: Prepare the ingredients: slice the mushrooms, finely dice shallots, and finely chop garlic.

(12 ounces (340g) cremini mushrooms, 2 shallots, 4 cloves garlic)

STEP 2: Heat the oil (2 Tbsp) in a large pot or a pan over high heat. Add the mushrooms, don’t stir for the first 2 minutes letting the mushrooms brown. Start stirring, and cook the mushrooms for 2-3 minutes.

STEP 3: Reduce the heat to medium-low, add butter (1 Tbsp), shallots, and cook for 1-2 minutes. Add garlic and thyme and cook for another minute.

(1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme)

STEP 4: Add the wine and cook until almost evaporated.

(1/4 cup (60ml) dry white wine)

STEP 5: Add orzo and broth, bring to a boil, and simmer for 8 minutes or until orzo is cooked through and al dente (soft but still has a bite to it). It may look too runny at first but it will thicken further while cooling. Cooking time may vary depending on the brand of the orzo!

(1 1/4 cups (250g) orzo, 2 1/2 cups chicken broth)

STEP 6: Add parmesan, pecorino, and heavy cream. Cook for about a minute until the cheeses are melted.

Season with salt, pepper, and lemon juice to taste.

(2 tablespoons grated parmesan, 2 tablespoons grated pecorino (or more parmesan), 3 tablespoons (45ml) heavy cream, 1/2 teaspoon lemon juice, or to taste)

Enjoy!

Top Tips

• To get even more flavor from the mushrooms, you could cook them in batches so that every mushroom is beautifully browned, crispy, and full of flavor. If you are short on time, just make sure to not stir the mushrooms right away, or they will release water and won’t get browned. Make sure to brown them at the bottom, and then start stirring.
• Stir the orzotto frequently – the pasta will release starch and the dish will be more creamy.
• Use acidic white wine and lemon juice to cut through the richness of mushrooms, pasta, cream, and cheese.
• If using regular onions and not shallots, you need to cook them longer to allow them to soften.
• Don’t overcook orzo. For the best flavor and texture, cook it like any other pasta – al dente. It means it should have a bite to it and not be too soft.

Storage

This dish reheats well, it tastes still amazing but the pasta is a little bit softer – it soaks up the sauce. Add some more broth or water while reheating it to make it less thick. Reheat in a pan until warm. Keep it in the fridge for up to 4 days.