Description
Dive into creamy comfort food heaven with this one-pot mushroom orzo that tastes like it came from a fancy restaurant but takes just 30 minutes to make.
Ingredients
Scale
- 1½ cups (300g) orzo pasta, uncooked
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 tbsp (45g) unsalted butter, divided
- 2 tbsp (30ml) olive oil
- 4 cloves garlic, minced
- 1 small onion (about 1 cup/150g), finely diced
- 3½ cups (840ml) vegetable or chicken broth
- ½ cup (120ml) heavy cream
- ½ cup (50g) Parmesan cheese, freshly grated
- 2 tbsp fresh thyme leaves (or 2 tsp dried)
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once hot, add half the mushrooms in a single layer. Cook undisturbed for 3-4 minutes until they begin to brown. Season with salt and pepper, stir, and continue cooking until golden, about 5 minutes total. Transfer to a plate and repeat with remaining mushrooms.
- Reduce heat to medium and add remaining olive oil. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add orzo pasta to the pan and toast for about 2 minutes, stirring frequently until lightly golden.
- Pour in the broth and add thyme leaves. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking.
- When orzo is almost tender and most liquid has been absorbed, return cooked mushrooms to the pan and stir to combine. Add more broth if mixture seems too dry.
- Reduce heat to low and add heavy cream, remaining 2 tablespoons butter, and Parmesan cheese. Stir gently until cheese melts and sauce becomes creamy.
- Taste and adjust seasoning with salt and pepper. Add red pepper flakes if using. Stir in most of the chopped parsley, reserving some for garnish.
- Remove from heat and let stand for 2 minutes to allow sauce to thicken slightly. Serve immediately, garnished with remaining parsley and additional Parmesan if desired.