This mushroom orzo has all the flavour and texture of risotto, only it comes together with a little less effort. It’s a great way to achieve the same cozy, warming vibe in about half the time.
Equipment
Here’s what you need to make mushroom orzo at home:
- pastry brush or paper towel
- chef’s knife
- cutting board
- wooden spoon or spatula
- cheese grater
Note: you can find the full recipe and ingredients list below.
Cooking Tips
- Not a fan of cremini mushrooms? Use your favourite mushrooms instead! I chose cremini when developing this recipe because I wanted it to be accessible and economical. But oysters or chanterelles would be delicious.
- Don’t skip the soy sauce. As weird as it might sound, I promise you will love it. The soy sauce adds delicious umami that will keep you coming back for seconds.
- Serve it with… this kale salad with maple-tahini dressing for a hearty and delicious meal.
Orzo vs risotto
This recipe uses the risotto cooking technique but replaces the traditional arborio rice with orzo. Fun fact: though orzo is shaped like a rice grain, it is actually a pasta.
The best method for cooking mushrooms
I learned this technique from the head chef at a restaurant I used to work at. And it can be used on any variety of mushroom! Start by adding a bit of butter to the pan. Once it foams, add in your mushrooms, but don’t season them yet. Let them cook in the butter, drawing out the moisture within. Continue cooking until most of the water has evaporated and the mushrooms start to brown. Once browned, season with a generous pinch of salt, garlic and a splash of vinegar. You’ll be left with some of the meatiest and tastiest mushrooms ever!
Mushroom Orzo
4-6
servings40
minutesIngredients
200-250g cremini mushrooms
5 tbsp butter, divided
1 large yellow onion, diced
2 garlic cloves, sliced
1/2 tbsp white wine vinegar
1 cup orzo
10 cracks black pepper
3 cups chicken or vegetable broth
¾ cup grated parmesan
½ tsp soy sauce
Kosher salt
Directions
Using a paper towel or pastry brush, wipe away any dirt on the mushrooms. Cut into thick slices. Set aside.
Heat a large, thick-bottomed pan on medium heat. Once warm, add 3 tbsp butter and let melt.
When the butter starts to foam, add mushroom slices and stir until evenly coated in butter. Cook until all the liquid has evaporated and the mushrooms start to brown. Avoid mixing the mushrooms during this step, you don’t want them to burn, but you also want them to release water and start to brown — it’s a fine balance. Season with a generous pinch of salt (about ½ tsp) and cook for 1-2 more minutes. Add white wine vinegar and cook, scraping the brown bits on the bottom of the pan, until the vinegar smell evaporates and you’re left with meaty, caramelized mushrooms. Taste one to see what I mean!
Add diced onion and garlic and cook until completely soft and slightly browned.
Reduce heat to medium-low and add orzo and black pepper. Cook, stirring frequently, until the orzo and pepper are slightly toasted.
When you start to smell a nutty aroma from the toasted orzo and pepper, add broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally to avoid sticking to the bottom of the pot.
When the orzo is al dente, and most of the liquid has been absorbed, turn off the heat and add remaining 2 tbsp butter, parmesan and soy sauce. Stir until the sauce is creamy and glossy.
Taste and adjust seasoning. You might want to add another pinch of salt or some more black pepper.
Drizzle with olive oil and serve with more grated parmesan.
Tag me @stefsdinnerdate if you make it! I love seeing your creations <3