Ah, the allure of a quick yet indulgent meal—it’s like finding a cozy nook in a bustling café on a rainy day. Creamy Garlic Mushroom Orzo is that little slice of weekday heaven. It’s a hug in a bowl, combining the earthy embrace of mushrooms with the comforting aroma of garlic, all swirled together with velvety orzo. Perfect for when you want to feel like a gourmet chef without breaking a sweat on a Wednesday night.
Steps
- Bring a large pot of salted water to a boil to cook the orzo. Ensure the water is generously salted to enhance the flavor of the pasta.
- In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add half of the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate and repeat with another tablespoon of butter and the remaining mushrooms.
- Add the orzo to the boiling water and cook it until it’s 2 minutes away from being al dente. This ensures the orzo will be perfectly cooked once mixed with the other ingredients.
- In the now-empty sauté pan, melt the remaining tablespoon of butter. Add the minced shallot, garlic, and crushed red pepper flakes, cooking for about 2 minutes while stirring frequently. Mix in the cooked mushrooms, heavy cream, salt, and pepper.
- Once the orzo is ready, transfer it along with 1 cup of its cooking water to the sauté pan. Cook, stirring often, until the orzo reaches al dente texture.
- Remove the pan from the heat and add the Parmesan, spinach, chopped basil, and lemon zest and juice if using. Stir gently until the spinach wilts and adjust the seasoning as needed with salt, pepper, and lemon juice.
- Serve the creamy garlic mushroom orzo warm, garnishing with extra Parmesan if desired. Enjoy the comforting flavors of this delicious dish.
Ingredients
- 8 ounces uncooked orzo
- 3 tablespoons butter, divided
- 1 pound mixed mushrooms, sliced (half baby bella, half shiitake)
- 1 large shallot, minced
- 5 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- Fine sea salt and freshly-ground black pepper
- 1 ounce freshly-grated Parmesan cheese
- 2 handfuls fresh baby spinach
- 1/2 cup loosely-packed chopped fresh basil
- Zest and juice of 1 small lemon (optional)
FAQ
- Can I use a different type of pasta instead of orzo?
- Absolutely! While orzo is recommended for its risotto-like texture, you can substitute it with any small pasta shape that you prefer.
- What types of mushrooms work best for this recipe?
- A mix of baby bella and shiitake mushrooms is suggested for a rich flavor, but you can also use a wild mushroom blend or stick with just baby bella mushrooms if desired.
- Is it possible to make this dish without cream?
- Yes, you can omit the cream to lighten the dish. Substitute with additional water or vegetable broth to maintain moisture.
- Can I add meat or other proteins to this dish?
- Certainly! You can enhance the dish by adding proteins such as Italian sausage, chicken, shrimp, or even meatballs.
- What are some suggested variations or additional ingredients?
- You can add extra vegetables like artichoke hearts or asparagus, incorporate sun-dried tomatoes, or swap out the basil for other herbs and seasonings like rosemary or Cajun spice for a different flavor profile.
Tips
- Ensure to brown the mushrooms thoroughly by sautéing them in batches. This step is crucial for adding depth and umami to the dish, as evenly browning the mushrooms enhances their flavor significantly.
- Generously salt your pasta water. This is your primary chance to season the orzo, so don’t hold back. Also, remember to reserve some of the starchy pasta water to help maintain the dish’s creamy texture when mixing everything together.
- Customize the dish by adding your choice of protein or extra veggies. Options like Italian sausage, chicken, or shrimp can elevate the meal, while additional vegetables such as bell peppers or zucchini can add a fresh twist.
- Taste and adjust the seasoning before serving. You might want to add more salt, pepper, or lemon juice to suit your preference and highlight the flavors you enjoy most.
Equipment
- Large Sauté Pan – A high-quality large sauté pan for browning the mushrooms and preparing the sauce.
- Large Saucepan – For boiling the orzo.
- Fine Grater – For freshly-grating Parmesan cheese and lemon zest.
- Garlic Press or Mincer – For mincing garlic cloves efficiently.
- Chef’s Knife – A sharp, versatile knife for chopping shallots, mushrooms, and basil.
