Mushroom Orzo

Ever have those nights where you want something “fancy” but also cozy and comforting? It can be a tricky combination, but mushroom orzo delivers on all three!

It’s an elegant dish combining the earthy richness of mushrooms with tender pasta in a creamy, indulgent sauce.

The best part? This orzo soaks up all those amazing mushroom flavors like a little sponge.

Add grilled chicken or sauteed shrimp for extra protein. Either way, it’s balanced, satisfying, and perfect for any dinner occasion! 

Why You’ll Love This Mushroom Orzo

One-Pan Wonder: Mushroom orzo simplifies cleanup by using just one pan for cooking. It’s so convenient on busy nights.

Umami Delight: Mixed mushrooms and Parmesan create a rich, savory taste full of umami flavor. The butter, garlic, and shallots only intensify that decadence. 

Versatile & Customizable: You can easily adapt this recipe to make it a main course or a cozy side dish. It’s an excellent stand-alone vegetarian meal. You can also jazz it up (or pair it) with various proteins. 

Ingredients

• Orzo Pasta: Tiny, rice-shaped pasta forms the base of this creamy dish. Its naturally mild taste absorbs all the other flavors beautifully. 

• Mixed Mushrooms: For meaty texture and savory, umami depths. I always combine cremini and shiitake mushrooms, but use whichever varieties you prefer. 

• Butter: To brown the mushrooms and create a silky, luscious mouthfeel. 

• Shallot & Garlic Cloves: For an even richer, more savory flavor. They make the dish smell fantastic. 

• Red Pepper Flakes: Optional, for heat. 

• Dry White Wine: Use it to deglaze the pan and add acidity and complexity to the overall flavor. 

• Broth: Use vegetable broth for a vegetarian version or chicken broth for more flavor. Cook the orzo in it instead of plain water for a more indulgent taste.

• Heavy Cream & Parmesan: The dynamic duo of creaminess. Together, they give the orzo an almost risotto-like texture. Plus, the Parmesan lends itself to a slightly nutty flavor.

• Baby Spinach & Basil: These fresh additions add pops of bright green color and earthy, herbal notes. 

• Lemon Juice & Zest: Adds a bright, zesty, citrusy finish to lighten the dish.

• Salt & Pepper: Season to taste.  

How to Make Mushroom Orzo

Mushroom orzo is similar to mushroom risotto in flavor. But mushroom orzo is much easier to make.

1. Cook the mushrooms. In a large skillet, add 2 tablespoons of melted butter and cook for 5 to 7 minutes or until browned. Remove and set aside. 

2. Saute the aromatics. Melt the last tablespoon of butter and cook the shallot, garlic, and red pepper flakes (if using). Saute for 2 to 3 minutes until fragrant. 

3. Toast the orzo. Add it to the pan and toast for 2 minutes, stirring frequently. 

4. Deglaze. Pour in the white wine. Simmer for about a minute, scraping browned bits from the bottom and sides of the pan. 

5. Simmer. Pour in your choice of broth and bring the mixture to a boil. Reduce the heat to low. Then, cover and simmer for 10 to 12 minutes, stirring occasionally. 

6. Make it creamy. Stir in the heavy cream and Parmesan. Also, return the mushrooms to the pan. Cook for another 2 to 3 minutes until the mixture thickens. 

7. Add the greens. Add the spinach, basil, lemon zest, and lemon juice to the pan. Cook, stirring regularly, until the spinach wilts. 

8. Season. Add the salt and pepper to suit your tastes. If the dish seems dry, add another splash of broth or cream and stir well. 

9. Serve hot. Remove the skillet from the heat and garnish with extra cheese and fresh basil if desired. Serve immediately and enjoy! 

Tips for the Best Mushroom Orzo

Most orzo recipes are typically very straightforward. This one is no exception, but these tips make it even tastier!

• Don’t cook the orzo beforehand. Most pasta recipes require you to cook the pasta before adding it to the other ingredients. Not this one! Toast it first, then cook it directly in the broth. No need to pre-boil it! 

• Mix up the mushrooms. The choices for mushrooms are limitless. Try button, oyster, porcini, or even portobello mushrooms! Just remember to cut them all into similar sizes so they’ll brown more evenly. 

• Don’t overcrowd them! You want the mushrooms to brown evenly, as that gives the dish its rich flavor. If necessary, cook them in batches to avoid overcrowding. (Which can lead to steaming instead of browning.)

• Stir frequently. Unfortunately, orzo has a tendency to stick to the bottom of the pan. It’s important to stir frequently while toasting it and occasionally while simmering it. 

• Ditch the excess liquid. If you notice an excess of liquid after simmering for 10 to 12 minutes, remove the lid. Then, simmer for another few minutes uncovered. This should help the orzo absorb any remaining liquid. 

• Thin it out or thicken it up. The orzo should become thick and creamy once you stir in the Parmesan and heavy cream. If it’s too thick or dry, though, add another splash of cream or broth. If it seems too runny, stir in a bit more cheese. 

Variations

Try some of these variations to tweak the flavor (and protein level) of your orzo: 

• Pack in some protein. Want a more protein-rich dish? Add grilled chicken, sauteed shrimp, seared steak, or fully-cooked Italian sausage. You could even add tofu to keep the dish vegetarian-friendly. 

• Beef it up. Forgo the chicken and vegetable broth in favor of beef broth. It’ll give the orzo deeper, more flavorful depths. 

• Go gluten-free. Simply purchase gluten-free orzo and ensure the other ingredients are certified gluten-free. (They all should be, but double-check to be sure.) 

• Toss in herbs and veggies. Kale, arugula, broccoli, peppers, and onions all work nicely. Fresh herbs like thyme, chives, or oregano are also good additions.

• Don’t have wine? You can use water-diluted apple cider or red wine vinegar instead. Lemon juice, heavily diluted with water, also works for deglazing. 

• Change up the cheeses. Parmesan is my favorite. However, Asiago, Gruyere, or Pecorino Romano work, too.

• Serve it your way. As mentioned, this mushroom orzo is a great stand-alone meal. You can also pair it with grilled meats, roasted veggies, or a light soup or salad. 

How to Store

You can store leftovers for a few days. Just be sure to let them cool fully first. 

To Store: Refrigerate in an air-tight container for 3 to 4 days. I don’t recommend freezing orzo, as the texture won’t be the same after thawing.

To Reheat: Reheat in the microwave in a microwave-safe dish until heated through. Be sure to stir occasionally. For larger portions, reheat on the stove over medium-low heat. Add a splash of broth or cream to restore moisture if needed.