Description
A creamy, comforting Mushroom Orzo recipe featuring sautéed cremini and shiitake mushrooms, baby spinach, and parmesan cheese cooked in a flavorful vegetable broth and finished with milk for a rich, velvety texture. Perfect for a quick, satisfying meal in just 30 minutes.
Ingredients
Scale
Dry and Pasta
- 8oz / 225g orzo pasta
- 1oz / 25g dried shiitake mushrooms or 4.5oz / 125g fresh shiitake mushrooms
Fresh Vegetables
- 8oz / 225g cremini mushrooms
- 1 small onion
- 4 garlic cloves
- 2.5 cups baby spinach
Liquids and Dairy
- 3 cups vegetable broth (low sodium preferred)
- ¾ cup milk of choice (unsweetened soy milk recommended)
- 2oz / 55g freshly grated parmesan cheese or vegan parmesan
Other
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Hydrate shiitake mushrooms: If using dried shiitake mushrooms, rinse thoroughly to remove any dust. Place them in a bowl and cover completely with water, placing a plate or bowl on top to keep them submerged. Let soak for at least 1 hour to rehydrate. Remove any large stems to help hydrate faster.
- Prepare vegetables: Finely dice the onion and garlic, chop the baby spinach, and slice both the cremini and hydrated shiitake mushrooms.
- Sauté mushrooms and aromatics: Heat olive oil in a large saucepan or deep skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes. Add garlic and all mushrooms, cooking for another 3-5 minutes until the mushrooms begin to brown.
- Season and reserve mushrooms: Season with salt and black pepper. Remove half of the mushroom mixture and set aside on a plate for later use.
- Toast orzo and simmer: Add the dry orzo pasta to the pan and toast for 1 minute to enhance flavor. Pour in vegetable broth, season with salt and pepper, and cover with a lid. Simmer over low heat for approximately 7 minutes, or until orzo is al dente.
- Finish creamy orzo: Remove the lid and stir in the baby spinach, reserved mushrooms, milk, and grated parmesan cheese. Increase heat to medium and gently stir continuously for 3-5 minutes until the spinach wilts, the cheese melts, and the liquid is absorbed into a creamy consistency. Note that the orzo will thicken more as it cools.
- Serve: Dish the creamy mushroom orzo into bowls and enjoy warm.
Notes
- For quicker preparation, soak dried shiitake mushrooms earlier or overnight.
- Use low sodium vegetable broth to better control salt levels.
- Unsweetened soy milk works best for creaminess and flavor balance, but any milk of choice can be used.
- The orzo dish thickens as it cools, so adjust milk quantity slightly if a looser consistency is preferred.
- For a vegan version, substitute parmesan with vegan parmesan cheese.
- Removing half the mushrooms before cooking the orzo helps maintain texture and flavor layering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Mushroom Orzo, Creamy Orzo, Vegetarian Pasta, Italian Mushroom Recipes, Easy Weeknight Dinner
