Mushroom orzo is a flavorful dish made with orzo pasta with sautéed mushrooms, garlic, onions, herbs, and parmesan cheese. Creamy and cheesy orzo pairs perfectly with mushrooms creating a comforting and delicious meal. It makes a wonderful side dish or even a vegetarian main dish.
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:
- Orzo pasta – a type of pasta that looks like rice!
- Cremini mushrooms or button mushrooms (cremini mushrooms have a little bit more flavor).
- Chicken broth or vegetable broth.
- Shallots or regular onions – shallots have a milder flavor and cook (soften) faster.
- Fresh garlic.
- Fresh or dried thyme. Finely chopped rosemary would also work with this dish.
- Dry white wine – you can omit it and add more lemon juice to the dish. Wine adds flavor and acidity to the dish.
- Heavy cream – to make the dish more creamy but I’m adding just a small amount so this dish does not come out overly heavy. You can also omit the cream, if you stir your ‘orzotto’ (orzo risotto!) often, the pasta will release more starch, and it will be really creamy on its own.
- Cheese – I used both parmesan and pecorino cheeses but you can use just parmesan. Pecorino cheese is a hard cheese similar to parmesan but made from sheep’s milk, and not cow’s milk, like parmesan. It has a bolder and more pronounced flavor that I love, that’s why I added it to this dish, but it will also taste very good with just parmesan.
- Lemon juice – a must for this recipe! It cuts through the richness of the dish and brightens up the flavor. If it tastes flat and heavy – just add some more lemon juice!
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.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Mushroom Orzo
Ingredients
- 2 tablespoons frying oil
- 12 ounces (340g) cremini mushrooms
- 1 tablespoon butter
- 2 shallots
- 4 cloves garlic
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup (60ml) dry white wine can be omitted
- 1 1/4 cups (250g) orzo
- 2 1/2 cups (600ml) chicken broth
- 2 tablespoons grated parmesan
- 2 tablespoons grated pecorino or more parmesan
- 3 tablespoons (45ml) heavy cream
- 1/2 teaspoon lemon juice or to taste
- salt and pepper to taste
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Instructions
- Prepare the ingredients: slice the mushrooms, finely dice shallots, and finely chop garlic.12 ounces (340g) cremini mushrooms, 2 shallots, 4 cloves garlic
- Heat the oil 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.2 tablespoons frying oil
- Reduce the heat to medium-low, add butter, shallots, and cook for 1-2 minutes. Add garlic and thyme and cook for another minute.1 tablespoon butter, 1 tablespoon fresh thyme leaves
- Add the wine and cook until almost evaporated.1/4 cup (60ml) dry white wine
- 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 (600ml) chicken broth
- Add parmesan, pecorino, and heavy cream. Cook for about a minute until the cheeses are melted.2 tablespoons grated parmesan, 2 tablespoons grated pecorino, 3 tablespoons (45ml) heavy cream
- Season with salt, pepper, and lemon juice to taste.1/2 teaspoon lemon juice
- Enjoy!
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