Name: Creamy Mushroom Orzo
Prep time: 10 min
Total time: 20 min
Ingredients: 2 cups/400 g orzo pasta / risoni pasta (uncooked); 3 cups/750 ml broth/stock (You can use vegetable or chicken broth, preferably low sodium); 1 lb/450 g mushrooms, sliced (regular white mushrooms or cremini, or a mix of the two types.); 1 cup/250 ml heavy cream/thickened cream/double cream; 3 tbsp butter, unsalted; olive oil, (as much as needed for frying.); 1 tsp dried thyme (you can use a bit less, for example, 3/4 of a teaspoon); 1 tsp Dijon mustard (optional); 1/2 cup / 125ml white wine (dry or semi-dry wine); 1 tbsp fresh parsley, finely diced (you can use more); 1/2 cup / 50g freshly grated Parmesan; one medium onion; 3 cloves of garlic, minced; salt and pepper (to taste)

Creamy Mushroom Orzo: Not Just Your Slippery Rice Dish! Last time I whipped up dinner, I went for something a little cheeky. I served my family this luscious, comforting dish and had them raving about it, thinking they were tucking into some sort of “extra slippery rice”, as they put it. A bit of fun was had, and I couldn’t help but giggle at their assumptions. It was only at the end that I confessed: it wasn’t rice at all but orzo, a delightful pasta that’s shaped just like rice grains. Pairing orzo with mushrooms is already a match made in heaven, but add some cream to the mix and you’ve got yourself the ultimate comfort food.

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The sauce is just bursting with flavors, and I genuinely believe this dish will earn a permanent spot in your hearts and on your dinner tables. If you’re a fan of risotto, imagine this as its beloved cousin: similar vibes, but easier, quicker, and with less of the fuss. Though, let’s be real, you still gotta put in that elbow grease, stand by the stove, give it a good stir now and then, and ensure nothing gets scorched. If you’re unfamiliar with orzo, it’s a versatile pasta you should definitely stock in your pantry. Great for soups, salads, and dishes like our star today, the Creamy Mushroom Orzo.

But first, watch this video and see how easy it is to make delicious creamy mushroom orzo:

creamy mushroom orzo recipe video

Ingredients

ORZO PASTA – Orzo pasta resembles large grains of rice. It’s often used in soups, salads, and as a substitute for rice in various dishes. Orzo pasta goes by different names in various countries. In many English-speaking countries, it’s simply known as “orzo.” In Italy, it’s often referred to as “risoni” or “risi,” meaning “little rice.” When shopping, look for these names to find this particular type of pasta.

MUSHROOMS – For this dish, use regular white mushrooms or Cremini mushrooms (brown mushrooms). You can also mix the two types for a varied flavor. Slice the mushrooms into fairly thin slices.

BROTH PLUS CREAM – The broth and cream create the liquid in which the orzo pasta will cook. Use chicken broth or vegetable broth. Use heavy cream or thickened cream.

WHITE WINE – When selecting a wine for cooking, remember to avoid overly cheap or low-quality wines. The wine you add to your dish should be good enough to drink as well. If it’s not suitable for drinking, it’s likely not good for cooking either. Additionally, avoid wines with a strong oak flavor or excessively sweet wines. Some recommended wines include unoaked Chardonnay, Sauvignon Blanc, Pinot Grigio, Verdicchio, Vinho Verde, and Muscadet.

Other ingredients (just as important 😉 ) – onion, garlic, butter and olive oil, dried thyme, salt and pepper to taste, Parmesan (or another aged cheese like Grana Padano), Dijon mustard, and parsley.

STEP BY STEP

STEP 1.

Slice the cleaned mushrooms. Melt the butter in a frying pan and add a little olive oil. Fry the mushrooms in two batches, so there aren’t too many mushrooms on the pan at once. Fry for about 5-6 minutes until they turn brown. Season with salt and pepper towards the end of frying. Once they’re fried, remove from the pan and transfer to a separate dish.

STEP 2.

Add some butter to the pan and pour in some olive oil, then throw in finely chopped onion and sauté it for 2 minutes. Then add the grated garlic cloves, mix with the onion and sauté everything for another minute. Pour in the white wine, stir, and wait until most of it evaporates. Skip the wine step if you’re not using wine.

STEP 3

Now add the orzo pasta to the pan and mix it with the onion. Add the mushrooms and pour in the broth and cream. The broth should be warm but not hot, and the cream should be at room temperature. Add Dijon mustard and season with salt and pepper. From the moment the broth and cream come to a boil, cook the pasta for about 8-10 minutes, ensuring the pasta is cooked and the sauce is thick enough. Important! Remember to stir the pasta frequently, as orzo tends to stick to the bottom.

STEP 4.

Add dried thyme to the sauce and stir. Towards the end of the pasta cooking, add grated Parmesan and chopped parsley. Serve immediately. Enjoy.

STORING

It’s best to eat the creamy orzo pasta with mushrooms immediately after it’s prepared, as it tastes best when fresh. While it’s possible to store and reheat leftovers, the dish may not retain the same delicious quality once reheated. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. When reheating on the stovetop, add a splash of water or broth to keep the sauce creamy and prevent the pasta from drying out. Stir frequently to ensure even heating and to avoid the orzo sticking to the pan. Be cautious not to overheat, as the pasta can become too soft or mushy.

Craving another quick mushroom meal? You must try this one:

Creamy Spinach Mushroom Gnocchi. Dinner Delight!

or this one:

Creamy Mushroom Chicken Pasta

CREAMY MUSHROOM ORZO. PRINTABLE RECIPE