Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Mushroom Orzo
Servings: people
This creamy mushroom orzo recipe is a quick, one-pot dinner that’s rich in flavor, easy to make, and perfect for busy weeknights.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic grated or pressed
- 1 pound mushrooms sliced - cremini, white button, or a mix
- 1½ cups orzo pasta
- 4 cups vegetable broth or more if necessary
- 1 cup frozen peas
- ¾ cup grated parmesan or more to taste
- 3 tablespoons unsalted butter more or less to taste
- 2 tablespoons fresh parsley chopped
- 1 lemon optional zest and juice
- ½ teaspoon salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large skillet or pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add 1 yellow onion (chopped) and cook for 3-4 minutes, until softened. Stir in 3 cloves garlic (grated) and cook for another 30 seconds.
- Cook the Mushrooms: Add 1 pound mushrooms (sliced) and sauté for 5–7 minutes until browned and most of the moisture evaporates. Season lightly with salt and pepper.
- Toast the Orzo: Stir in 1½ cups orzo pasta and toast it for just a minute.
- Simmer until Tender: Pour in 4 cups vegetable broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 5 minutes, stirring every couple of minutes to prevent sticking, until the orzo is almost cooked and most of the liquid absorbed.
- Stir in Peas and Cheese: With the heat still on low, stir in 1 cup frozen peas and cook for 1–2 minutes until bright and warmed through. Then, turn off the heat and immediately stir in ¾ cup grated parmesan, 3 tablespoons unsalted butter, 2 tablespoons fresh parsley, the grated zest of 1 lemon, and a squeeze of its juice, if using.Stir until creamy. Taste and season with more salt and pepper as needed.
Notes
Substitutions
- Orzo: Try pearl couscous, fregola, or short-grain rice for that creamy bite.
- Mushrooms: Use white button, shiitake, or any wild mix you love.
- Onion: Swap with shallots or leeks for a gentler, sweeter flavor.
- Garlic: Out of fresh? Use ¼ teaspoon garlic powder per clove.
- Olive Oil: Avocado oil or butter work great too.
- Veggie Broth: Mushroom or chicken broth adds even more depth.
- Frozen Peas: Sub with edamame, green beans, spinach, or kale.
- Parmesan: Use pecorino, Grana Padano, or go vegan if needed.
- Butter: Try plant-based butter or olive oil to keep it dairy-free.
- Parsley: Mix it up with basil, chives, or tarragon.
- Lemon Zest: Skip it or use lemon juice for brightness.
- Use a wide pan: More space = better mushroom browning, not steaming.
- Don’t crowd the mushrooms: Sauté in batches for deep, umami flavor.
- Toast the orzo: Just a minute adds nutty, risotto-style richness.
- Stir while it simmers: Keeps it creamy and prevents sticking.
- Taste your broth: Use good low-sodium broth and adjust salt at the end.
- Add peas last: They stay sweet, green, and perfectly cooked.
- Kill the heat before finishing: Butter, parmesan, and parsley melt best off-heat.
- Add brightness: Lemon zest or juice lifts the whole dish.
- Serve right away: Orzo thickens fast—loosen leftovers with a splash of broth.
