This creamy orzo dish with sautéed mushrooms and fresh herbs is the perfect combination of comfort and flavor. With tender orzo pasta, rich mushrooms, a hint of garlic, and a splash of cream, it’s a satisfying meal that can stand alone or be served as a side. Here’s how to make it step by step.
Ingredients
- 8 ounces uncooked orzo
- 3 tablespoons butter, divided
- 1 pound mixed mushrooms, sliced (I used half baby bella, half shiitake)
- 1 large shallot, minced
- 5 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- Fine sea salt and freshly-ground black pepper, to taste
- 1 ounce freshly-grated Parmesan cheese
- 2 handfuls fresh baby spinach
- 1/2 cup loosely-packed chopped fresh basil
- Zest and juice of 1 small lemon (optional)
Instructions
1. Heat the Water for the Orzo
Start by bringing a large saucepan of generously salted water to a boil. This is where you’ll cook your orzo.
2. Brown the Mushrooms
While waiting for the water to boil, heat 1 tablespoon of butter in a large sauté pan over medium-high heat. Add half of the sliced mushrooms, cooking them for about 5 minutes, stirring occasionally until browned. Once done, transfer the mushrooms to a clean plate. Repeat the process with the remaining butter and mushrooms, then set them aside.
3. Cook the Orzo
Once the water is boiling, add the orzo and cook until it’s 2 minutes shy of al dente. Keep an eye on the time to avoid overcooking the pasta, as it will finish cooking in the sauce later.
4. Sauté the Vegetables
While the orzo is cooking, use the same sauté pan to prepare the vegetable mixture. Add the remaining 1 tablespoon of butter along with the minced shallot, garlic, and crushed red pepper flakes. Sauté for about 2 minutes, stirring frequently, until the shallot becomes soft and fragrant. Then, add the browned mushrooms, heavy cream, and a generous pinch of salt and pepper. Stir everything together and allow the mixture to simmer gently. If the orzo isn’t quite ready yet, remove the pan from heat and set aside until it is.
5. Combine the Orzo and Sauce
Once the orzo is al dente, transfer it directly from the pot to the sauté pan with the creamy mushroom mixture. Add about 1 cup of the reserved starchy pasta water and stir everything together. Continue to cook over medium heat, stirring frequently, until the pasta reaches the desired texture and the sauce has thickened slightly.
6. Finish the Dish
Remove the pan from the heat and stir in the freshly-grated Parmesan, fresh spinach, basil, and lemon zest (if using). Continue stirring gently until the spinach has wilted and everything is well-combined. If the pasta seems too dry, you can add more of the reserved pasta water to reach the perfect consistency. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
7. Serve
Serve the creamy orzo warm, garnished with extra Parmesan for an added touch of richness. Enjoy this flavorful and comforting dish as a main course or a side dish alongside your favorite protein.
Tips for the Perfect Creamy Orzo
- Mushrooms: Feel free to mix and match your mushrooms to suit your taste. Baby bella and shiitake mushrooms offer a great balance of flavor, but you can experiment with other varieties like cremini or oyster mushrooms.
- Starchy Pasta Water: The reserved pasta water is essential for creating the creamy sauce. It helps bind the sauce to the pasta and thickens the mixture without needing to add extra cream or flour.
- Add More Lemon: If you like a bit more brightness, you can add extra lemon zest or juice at the end for an extra fresh flavor.
- Parmesan: Make sure to use freshly-grated Parmesan for the best melt and flavor. Avoid pre-grated versions, as they don’t melt as smoothly.
Why This Recipe Works
This dish strikes the perfect balance between creamy and fresh. The sautéed mushrooms add an earthy depth of flavor, while the fresh spinach and basil bring a vibrant green note that brightens the entire dish. The rich cream sauce coats the orzo perfectly, making each bite satisfying and full of flavor.
Variations
- Add Protein: If you’d like to add some protein, grilled chicken or shrimp would pair wonderfully with this creamy orzo.
- Vegan Option: For a vegan version, substitute the butter with olive oil and use a dairy-free cream and nutritional yeast instead of Parmesan.
This creamy orzo with sautéed mushrooms is sure to become a favorite in your recipe rotation. It’s simple to make, full of flavor, and a comfort food that hits all the right notes.
Creamy Spinach and Mushroom Orzo
Ingredients
Method
- Bring a large saucepan of generously-salted water to a boil to cook the orzo.
- Heat 1 tablespoon butter in a large sauté pan over medium-high heat. Add half of the mushrooms and sauté for 5 minutes, stirring occasionally, until browned. Transfer to a plate.
- Repeat with another tablespoon of butter and the remaining mushrooms, then transfer to the plate.
- Add the orzo to the boiling water and cook until 2 minutes shy of al dente.
- In the same sauté pan, add the remaining butter along with the minced shallot, garlic, and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
- Add the cooked mushrooms, heavy cream, and a generous pinch of salt and pepper to the pan. Stir to combine.
- Once the orzo is ready, transfer it to the sauté pan along with 1 cup of the starchy pasta water. Continue cooking and stirring until the pasta is al dente.
- Remove the pan from heat and add the Parmesan cheese, spinach, basil, lemon zest and juice (if using). Stir gently until the spinach wilts.
- Taste and adjust seasoning with salt, pepper, or more lemon juice if needed. Serve warm, garnished with extra Parmesan.
Notes
- For a lighter option, you can substitute the heavy cream with half-and-half or coconut milk.
- Make sure not to overcook the orzo. It should be just under al dente before combining with the mushrooms and cream.
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