Prepare a rich and creamy mushroom orzo entirely in one pot for simple cleanup. This recipe uses garlic and thyme to enhance the savory mushroom flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 1/2 cups orzo pasta
4 cups vegetable broth
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter
1/4 cup heavy cream (or full-fat coconut milk for dairy-free option)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 6 to 8 minutes.
Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir for 1 minute to lightly toast it.
Pour in the vegetable broth and the white wine, if using. Bring the mixture to a simmer.
Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
Remove the pot from the heat. Stir in the Parmesan cheese, butter, and heavy cream (or coconut milk). Stir until the sauce is smooth and creamy.
Season with salt and pepper to your taste.
Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
For maximum creaminess without heavy cream, use full-fat coconut milk or stir in 1 tablespoon of cream cheese at the end.
Stir the orzo frequently during the last 5 minutes of cooking to release starch, which helps create a creamy texture.
If the dish seems too thick, add a splash more broth or water until you reach your desired consistency.