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- 1 cup orzo pasta - 2 cups vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - ½ teaspoon black pepper - Salt to taste - ½ cup heavy cream (or coconut cream for a dairy-free version) - ¼ cup grated Parmesan cheese (omit for a vegan version) - Fresh parsley, chopped (for garnish) I love the simplicity of this dish. The main ingredient, orzo pasta, makes it special. Orzo is small, rice-shaped pasta that cooks quickly. The vegetable broth brings a rich flavor to the pasta. I recommend using fresh mushrooms, either cremini or button. They add a great texture and taste. For aromatics, I always use fresh onion and garlic. They create a wonderful base for the dish. Dried thyme gives a lovely earthy note. Black pepper and salt help enhance all the flavors. The creamy elements are what make this dish truly dreamy. Heavy cream adds richness, but coconut cream works well for a dairy-free option. Don’t forget the Parmesan cheese! It melts perfectly and adds depth. Finally, fresh parsley brightens the plate and gives a burst of color. In just a few steps, you will create a comforting and satisfying meal. {{ingredient_image_1}} 1. Boil the Vegetable Broth: In a medium saucepan, bring 2 cups of vegetable broth to a boil. 2. Cook the Orzo: Add 1 cup of orzo pasta to the broth. Cook it for 8 to 10 minutes. The orzo should be al dente. 3. Drain and Set Aside: Once cooked, drain the orzo and set it aside for later. 1. Sauté the Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small, finely chopped onion. Sauté it until it turns translucent, about 3 to 4 minutes. 2. Add Garlic and Mushrooms: Next, stir in 2 minced garlic cloves and 1 cup of sliced mushrooms. Cook this mixture for 5 to 7 minutes until the mushrooms become tender and brown. 1. Season the Mixture: Add 1 teaspoon of dried thyme, ½ teaspoon of black pepper, and salt to taste. Stir well to combine. 2. Incorporate Heavy Cream: Lower the heat and pour in ½ cup of heavy cream. Mix thoroughly until the cream heats through. 3. Combine with Orzo: Add the cooked orzo to the skillet with the creamy mushroom sauce. Stir until the orzo is well coated. If it's too thick, add a splash of vegetable broth to reach your desired creaminess. This process makes a rich, creamy dish that feels warm and comforting. Enjoy the blend of flavors as they come together! To cook orzo al dente, start with boiling vegetable broth. After it boils, add the orzo. Cook it for 8-10 minutes. Check the package for exact times. You want the orzo firm but not hard. Drain it well and set it aside. For creaminess, add vegetable broth to your sauce. If your dish feels too thick, just pour in a splash. This will help reach your desired texture. Fresh herbs add great taste. Try adding chopped parsley or thyme. They brighten up the dish. You can also use a pinch of red pepper flakes for heat. This little kick can make it pop. To complement the flavors, think about adding a squeeze of lemon juice. It balances the cream and mushrooms beautifully. Serve the creamy orzo in shallow bowls. This makes it look inviting. Top with extra grated Parmesan for richness. A sprinkle of fresh parsley adds color and freshness. It makes the dish more vibrant and appealing. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your dish significantly. If available, opt for fresh herbs over dried for a more vibrant taste. Cooking Orzo: Make sure to stir the orzo occasionally while cooking to prevent it from sticking together. This ensures a nice, fluffy texture. Adjust Creaminess: If you prefer a lighter dish, you can substitute part of the heavy cream with vegetable broth or a splash of white wine for added depth without the heaviness. Perfect Mushroom Sauté: Allow the mushrooms to brown properly in the skillet without overcrowding them. This will enhance their flavor and texture, making them more delicious. {{image_2}} You can make a vegan version of creamy mushroom orzo. For this, swap heavy cream for coconut cream. This change keeps the dish rich and creamy without dairy. Omit the Parmesan cheese to maintain the vegan aspect. This will still provide a satisfying taste and texture, allowing everyone to enjoy it. Want to boost the protein? Try adding grilled chicken or sautéed shrimp. Cook the protein separately and mix it in at the end. This addition makes the dish more filling and adds a new layer of flavor. You can also season the protein to match the orzo, enhancing the overall taste. Feel free to get creative with vegetables. You can add spinach or peas for extra color and nutrition. Simply toss them in during the last few minutes of cooking. This will keep the veggies bright and tender. Other veggies like bell peppers or zucchini also work well, making the dish even more vibrant and healthy. To keep your Creamy Mushroom Orzo fresh, store it in an airtight container. Make sure it cools down before sealing. This way, it won’t trap steam and get soggy. It lasts about 3 to 4 days in the fridge. Always check for any changes in smell or color before eating. When reheating creamy orzo, use low heat. This helps keep the texture smooth. You can add a splash of vegetable broth or cream to make it creamy again. Stir often to heat evenly. A microwave works too; just cover it to prevent drying out. You can freeze Creamy Mushroom Orzo! Portion it out in airtight containers. It stays good for about 2 to 3 months. To thaw, place it in the fridge overnight. Reheat on the stove or microwave, adding a little broth if needed. This keeps the dish creamy and tasty. To make Creamy Mushroom Orzo gluten-free, I suggest using gluten-free orzo pasta. This type cooks just like regular orzo. You can also check if your vegetable broth is gluten-free. Some brands may include gluten. Always read the labels carefully. This way, you can enjoy the same creamy flavor without worry. Yes, you can use various mushrooms in this dish. Cremini and button mushrooms are great options. They add a mild, earthy flavor. If you want bolder tastes, try shiitake or portobello mushrooms. These mushrooms have a deeper flavor that brings more depth to the dish. Mixing different types can also create a unique taste and texture. To make more servings of Creamy Mushroom Orzo, simply double or triple the ingredients. For example, use 2 cups of orzo and 4 cups of broth for eight servings. Keep the cooking times similar. You may need a larger pot to hold everything. Just make sure to stir well to combine all the flavors. In this blog post, we explored how to make a delicious Creamy Mushroom Orzo. We covered key ingredients, from orzo and broth to aromatics and creamy elements. I shared step-by-step cooking instructions and helpful tips for perfect texture and flavor. You can adapt this recipe for vegan options and add protein or veggies to suit your taste. Remember to store leftovers properly for later enjoyment. With these easy steps and tips, you will create a dish that delights everyone. Enjoy your cooking adventure!

Creamy Mushroom Orzo

A delicious and creamy orzo pasta dish with mushrooms, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup mushrooms (cremini or button), sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • to taste salt
  • 0.5 cup heavy cream (or coconut cream for a dairy-free version)
  • 0.25 cup grated Parmesan cheese (omit for a vegan version)
  • as needed fresh parsley, chopped (for garnish)

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned.
  • Add the dried thyme, black pepper, and salt to the mushroom mixture, stirring well to combine.
  • Lower the heat and pour in the heavy cream, mixing thoroughly until the cream is well incorporated and heats through.
  • Add the cooked orzo to the skillet with the creamy mushroom mixture, stirring until the orzo is coated with the sauce. If the mixture is too thick, you can add a splash of vegetable broth to reach your desired creaminess.
  • Remove from heat and fold in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
  • Serve warm, garnished with fresh parsley for a pop of color.

Notes

Serve in shallow bowls, topped with additional grated Parmesan and a sprinkle of fresh parsley for a vibrant finishing touch.
Keyword creamy, mushroom, orzo, pasta