Tasty Orzo with Mushrooms

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Coming up with quick dinner options during busy weeknights can feel like solving a puzzle. Between after-school activities, work deadlines, and the general chaos of everyday life, finding time to cook a proper meal often seems impossible. We’ve all had those evenings when ordering takeout feels like the only solution.

That’s why this orzo with mushrooms has become my reliable go-to: it’s comforting yet light, takes just 30 minutes to make, and uses simple ingredients you probably already have in your pantry. Plus, it’s one of those dishes that everyone at the table actually enjoys eating.

What Kind of Mushrooms Should I Use?

While this recipe calls for chestnut mushrooms (also known as cremini or baby bella mushrooms), you’ve got plenty of options to work with. Regular white button mushrooms will do just fine, or you could mix it up with a blend of different mushrooms for more complex flavors. Shiitake, oyster, or portobello mushrooms would all be tasty choices – just remember to slice them fairly thin so they cook evenly. When you’re shopping, look for mushrooms that are firm and dry to the touch, avoiding any that feel slimy or have dark spots. A quick tip: instead of washing mushrooms under running water, just wipe them clean with a damp paper towel to keep them from getting waterlogged.

Options for Substitutions

Let me share some helpful swaps for this creamy orzo dish:

• Orzo pasta: While orzo gives this dish its signature texture, you can use small pasta shapes like small shells or acini de pepe. Just keep an eye on cooking times as they might differ.
• Mushrooms: Any mushroom variety works here – button, portobello, shiitake, or a mix. If you’re not a mushroom fan, try substituting with diced zucchini or asparagus pieces, but cook them for less time.
• Heavy cream: For a lighter version, try half-and-half or whole milk mixed with a bit of cream cheese. Just be careful not to let it boil to prevent curdling.
• White wine: No wine? Use extra chicken broth plus a splash of lemon juice to add that touch of acidity.
• Parmesan cheese: Pecorino Romano or Grana Padano make good alternatives. For a dairy-free version, nutritional yeast can work, though the texture will be different.
• Fresh herbs: If you don’t have fresh herbs, use dried ones but remember to use just 1/3 of the amount called for fresh. Dried Italian seasoning can work in a pinch too.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking orzo with mushrooms is adding all the liquid at once, which can lead to a gummy or soupy mess – instead, add the broth gradually, stirring frequently until each addition is absorbed, just like you would with risotto. Another common error is overcrowding the mushrooms in the pan, which causes them to steam instead of developing that rich, golden-brown color – cook them in batches if needed, giving them plenty of space to caramelize properly. The timing of adding the cream is crucial too – make sure to lower the heat and add room temperature cream (not cold) to prevent it from curdling or separating. For the best texture, don’t forget to stir the orzo frequently while cooking, as it tends to stick to the bottom of the pan, and remember to let it rest for a few minutes after cooking to allow the sauce to thicken naturally.

What to Serve With Orzo and Mushrooms?

This creamy orzo and mushroom dish works really well with simple roasted chicken or grilled salmon – the mild proteins let those rich mushroom flavors shine through. If you’re keeping things meat-free, try serving it with roasted asparagus or Brussels sprouts, which pair nicely with the earthy mushrooms and creamy sauce. For a complete meal, I like to add a fresh green salad dressed with a light lemon vinaigrette to cut through the richness of the dish. You could also serve some crusty bread on the side to soak up any extra sauce (because trust me, you won’t want to leave any behind!).

Storage Instructions

Keep Fresh: This creamy orzo dish will stay good in the fridge for up to 3-4 days when kept in an airtight container. The pasta might absorb more of the sauce as it sits, but that’s totally normal and it’ll still taste great!

Make Ahead: If you’re planning to make this ahead, you can prep the mushrooms and onions earlier in the day. Just store them in the fridge until you’re ready to cook. The dish is best made fresh though, since the orzo continues to soak up the sauce over time.

Warm Up: When you’re ready to enjoy leftovers, warm them gently on the stovetop over medium-low heat. Add a splash of cream or broth while stirring to bring back the creamy consistency. A quick zap in the microwave works too – just stir halfway through and add a little liquid if needed.

Preparation Time	10-15 minutes
Cooking Time	25-35 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 50-60 g
• Fat: 130-150 g
• Carbohydrates: 230-240 g

Ingredients

• 2 cups uncooked orzo pasta (400g)
• 1 pound mushrooms, thinly sliced (500g, such as chestnut mushrooms)
• 3 1/2 cups chicken broth (875ml, not too hot)
• 1 cup heavy cream (250ml, at room temperature)
• 1/2 cup dry white wine (120ml)
• 1/2 cup freshly grated parmesan cheese (40g, plus extra for serving)
• 2 tablespoons butter
• 2 large cloves garlic, minced
• 1 tablespoon finely chopped fresh parsley (plus a bit more for garnish)
• 2 teaspoons finely chopped fresh thyme (or use 1/2-3/4 teaspoon dried thyme)
• 1 medium onion, finely diced
• Olive oil, as required
• Salt and black pepper, to your liking

Step 1: Brown the Mushrooms

In a large pot over medium heat, add a drizzle of olive oil.

Place half of your mushrooms into the pot, allowing them to brown on one side before flipping.

Once flipped, season with a pinch of salt and pepper.

Continue frying until both sides are nicely browned, then transfer the mushrooms to a side bowl.

Repeat this process with the second batch of mushrooms, adding more oil as needed.

Ensure not to overcrowd the mushrooms in the pot, as this will cause them to steam instead of brown.

Avoid moving them too much to achieve a nice brown color.

Step 2: Sauté Onion and Garlic

After removing the mushrooms, melt 1 tablespoon of butter in the pot.

Add the onion and fry until it begins to brown and soften.

Add the garlic and continue frying for another minute.

Pour in the white wine.

Allow the wine to simmer and reduce for about 5 minutes, ensuring it almost completely evaporates.

During this process, deglaze the pan by scraping up any brown bits stuck to the bottom.

It is crucial to reduce the wine sufficiently to avoid a strong taste in the sauce.

Step 3: Combine Ingredients and Simmer

Pour in the orzo and add the cooked mushrooms back into the pot.

Add the stock and cream, ensuring the cream is at room temperature and the stock isn’t too hot to prevent curdling.

Sprinkle in parsley, thyme, and a bit more salt and pepper.

Stir everything well and bring the mixture to a simmer.

Keep the heat on low and stir frequently, allowing the orzo to cook and the sauce to thicken.

Step 4: Finish the Dish

Once the orzo is cooked to your liking and the sauce has thickened, remove the pot from heat.

Stir in an additional tablespoon of butter and the Parmesan cheese until fully incorporated.

If you find the sauce has reduced too much, you can add a splash more stock to adjust the consistency.

Serve the dish warm, garnished with extra Parmesan and parsley if desired.