Mushroom Orzo

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Mushroom orzo is a tasty pasta dish you can make in just 30 minutes. It’s packed with yummy mushrooms, creamy sauce, and lots of flavor. This recipe serves 4 people and has 505 calories per serving.

You’ll love how easy it is to cook this meal. The orzo gets nice and creamy, while the mushrooms add a great earthy taste. It’s perfect for a quick weeknight dinner or when you want to impress your friends with your cooking skills.

Exact Ingredients List

Here’s what you’ll need to make this tasty mushroom orzo:

• 3 tbsp butter
• 1 lb mixed mushrooms, sliced
• 1 large shallot, minced
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 1 1/2 cups uncooked orzo pasta
• 1/2 cup dry white wine
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• 1/4 cup chopped fresh basil
• 1 lemon (zest and juice)
• Salt and pepper to taste

Make sure to have all these ingredients ready before you start cooking. The fresh herbs and lemon really brighten up the dish, so don’t skip them! Feel free to use your favorite mushroom mix – button, cremini, shiitake, or any combo you like.

Instructions

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until browned, about 5-7 minutes. Remove mushrooms and set aside.

Melt the remaining butter in the same pan. Add shallot, garlic, and red pepper flakes. Cook for 2-3 minutes until fragrant.

Add orzo and toast for 2 minutes, stirring often. Pour in wine and simmer for a minute, scraping the pan bottom.

Add broth and bring to a boil. Lower heat, cover, and simmer for 10-12 minutes. Stir occasionally until orzo is al dente and most liquid is absorbed.

Mix in cream, Parmesan, and cooked mushrooms. Cook 2-3 minutes until sauce thickens.

Stir in spinach, basil, lemon zest, and juice. Cook until spinach wilts.

Add salt and pepper to taste. If needed, add a splash of broth or cream for desired consistency.

Serve hot with extra Parmesan and basil on top.

Possible Substitutes List & Recipe Variations

Can’t find orzo or want to switch things up? No problem! You have plenty of tasty options to try in this mushroom dish.

For the pasta, you could use small shapes like ditalini or stelline. Pearl couscous works great too. If you’re watching carbs, try cauliflower rice instead.

Don’t have mushrooms on hand? Swap them for diced zucchini or eggplant. These veggies will soak up all those yummy flavors.

Out of spinach? Toss in some kale or arugula at the end. They’ll add a nice peppery kick.

Make it vegan by using plant-based butter, nutritional yeast instead of Parmesan, and coconut cream in place of heavy cream.

Spice it up with some red pepper flakes or a dash of smoked paprika. For extra richness, stir in a spoonful of pesto before serving.

Want more protein? Add some grilled chicken, shrimp, or white beans. They’ll make your meal even heartier.

Remember, cooking is all about having fun and making it your own. Feel free to play around with these ideas!

Tips, Tricks & Storing

For the best mushroom orzo, use a mix of mushroom varieties. This adds depth and flavor to your dish. Button, cremini, and shiitake work well together.

Don’t wash your mushrooms! Instead, gently wipe them with a damp paper towel. This keeps them from getting waterlogged.

Toast the orzo before adding liquid. This gives the pasta a nutty flavor and helps it keep its shape.

If you don’t have white wine, use extra broth instead. The dish will still be tasty.

Leftovers? Store your mushroom orzo in an airtight container in the fridge. It will stay good for up to 3 days.

To reheat, add a splash of broth or cream. This helps bring back the creamy texture. Warm it gently on the stove or in the microwave.

You can freeze mushroom orzo too. Let it cool completely, then put it in a freezer-safe container. It will keep for up to 3 months.

When you’re ready to eat, thaw it in the fridge overnight. Reheat with some extra liquid to make it creamy again.