Name: Creamy Mushroom Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Olive Oil, (as needed); 1lb / 500g Mushrooms, (sliced (here I use Chestnut Mushrooms)); 2 tbsp Butter; 1 medium Onion (finely diced); 2 fat cloves of Garlic, (minced); 2 cups / 400g Uncooked Orzo; 3 1/2 cups / 875ml Chicken Stock, (or as needed); 1 cup / 250ml Heavy/Double Cream (at room temp); 1 tbsp finely diced Fresh Parsley ((plus a pinch more to garish)); 2 tsp finely diced Fresh Thyme ((can sub 1/2-3/4tsp dried thyme)); 1/2 cup / 40g freshly grated Parmesan ((plus more to serve)); Salt & Black Pepper, (to taste)

Description

Indulge in the rich and flavorful Creamy Mushroom Orzo recipe. Discover a delicious new way to enjoy mushrooms in this easy dish. Try it today!

Ingredients

Scale

Olive Oil, (as needed)
1lb / 500g Mushrooms, (sliced (here I use Chestnut Mushrooms))
2 tbsp Butter
1 medium Onion (finely diced)
2 fat cloves of Garlic, (minced)
2 cups / 400g Uncooked Orzo
3 1/2 cups / 875ml Chicken Stock, (or as needed)
1 cup / 250ml Heavy/Double Cream (at room temp)
1 tbsp finely diced Fresh Parsley ((plus a pinch more to garish))
2 tsp finely diced Fresh Thyme ((can sub 1/2-3/4tsp dried thyme))
1/2 cup / 40g freshly grated Parmesan ((plus more to serve))
Salt & Black Pepper, (to taste)

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Instructions

Step 1: In a large pot over medium-high heat, add a drizzle of olive oil, then place in half the mushrooms. Leave to brown on one side, flip them over, then season with a pinch of salt and pepper. Continue frying until nicely browned, then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It’s important not to cram in the mushrooms, or they’ll steam and lose flavour. Also important to not move them about too much, or they won’t brown.
Step 2: Melt 1 tbsp butter, then add the onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another 30 seconds until it’s almost all evaporated, deglazing the pan as necessary. It’s important to ensure you it’ll be too strong in the sauce.
Step 3: Pour in the orzo and add back in the mushrooms. Pour in stock and cream, then sprinkle in parsley and thyme. Give it a good stir, then bring it to a simmer. Lower the heat slightly, then continue stirring somewhat frequently until the orzo is al dente and the sauce has thickened.
Step 4: Remove from heat and stir through the parmesan and 2nd tbsp of butter. If you over reduce the sauce and it looks a little dry, just add a splash more hot stock or water. Season to taste (generously if needed), then serve with extra parmesan/parsley!

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg