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Creamy Mushroom Orzo Recipe

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3.9 from 14 reviews

This creamy mushroom orzo recipe is a comforting and flavorful one-pot dish featuring sautéed chestnut mushrooms, aromatic herbs, and a luscious creamy sauce made with white wine, chicken stock, and Parmesan. Perfectly cooked orzo pasta combines with rich cream and butter for a satisfying meal that's easy to prepare in about 45 minutes.

Ingredients

Mushrooms

  • Olive oil, as needed
  • 1 lb (500 g) Chestnut mushrooms, sliced

Sauce Base

  • 2 tbsp butter
  • 1 medium onion, finely diced
  • 2 fat cloves garlic, minced
  • 1/2 cup (120 ml) dry white wine

Orzo & Liquid

  • 2 cups (400 g) uncooked orzo
  • 3 1/2 cups (875 ml) chicken stock, or as needed
  • 1 cup (250 ml) heavy/double cream, at room temperature

Herbs & Cheese

  • 1 tbsp finely diced fresh parsley, plus a pinch more to garnish
  • 2 tsp finely diced fresh thyme (or 1/2 to 3/4 tsp dried thyme)
  • 1/2 cup (40 g) freshly grated Parmesan, plus more to serve

Seasoning

  • Salt and black pepper, to taste

Instructions

  1. Cook Mushrooms: In a large pot over medium-high heat, add a drizzle of olive oil and place half of the sliced mushrooms in the pot. Let them brown on one side without moving them too much, then flip, season with salt and pepper, and continue frying until nicely browned. Remove to a bowl and repeat with the remaining mushrooms, adding more oil as needed. Avoid overcrowding the pan to prevent steaming.
  2. Sauté Onion and Garlic: Melt 1 tablespoon of butter in the same pot, add the finely diced onion, and fry until it begins to soften and brown. Add the minced garlic and cook for another 30 seconds to release the aroma.
  3. Deglaze with Wine: Pour in the dry white wine, allowing it to simmer and reduce for about 5 minutes until almost all evaporation occurs. Stir occasionally to deglaze the pan, ensuring the wine's sharpness mellows and intensifies the flavor.
  4. Add Orzo and Mushrooms: Add the uncooked orzo to the pot along with the browned mushrooms. Pour in the chicken stock and heavy cream, then sprinkle in the fresh parsley and thyme. Stir well to combine all ingredients.
  5. Simmer to Cook Orzo: Bring the mixture to a simmer, then reduce heat slightly. Continue to cook, stirring somewhat frequently, until the orzo is al dente and the sauce has thickened to a creamy consistency.
  6. Finish and Serve: Remove the pot from heat and stir in the remaining tablespoon of butter and the grated Parmesan. If the sauce appears too thick or dry, add a splash of hot stock or water. Adjust seasoning generously with salt and black pepper. Serve immediately garnished with extra Parmesan and parsley.

Notes

  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to avoid overpowering the dish.
  • Don’t overcrowd the pan when browning mushrooms to ensure proper caramelization and flavor.
  • If heavy cream is not available, full-fat coconut milk can be used as a substitute for a different flavor profile.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Leftovers can be refrigerated and gently reheated with a splash of stock or cream to loosen the sauce.

Find it online: https://dishcooks.com/creamy-mushroom-orzo-recipe/