This recipe contains two of my all time favorite ingredients, mushrooms and pasta. What makes them even better is the rich creamy garlic sauce that will have you licking your plate. This delectable pasta comes together in just 30 minutes, using basic ingredients you probably have in the pantry and fridge, making it the perfect side to serve with all your grilled chicken, steak, or pork chop meals. When you’re looking for an easy to make side but you don’t want to skimp on flavor, this is the side you’ve been looking for.
Start by heating 2 tablespoons butter in a large skillet over medium heat.
Add the mushrooms and cook until they release all their liquid and the liquid cooks off.
Once mushrooms are browned, add remaining 2 tablespoons butter to the pan.
Add minced garlic and thyme. Stir to combine with the mushrooms.
Add wine to deglaze the pan and cook until wine has evaporated.
Add the orzo pasta and stir to combine with the mushrooms and spices in the pan.
Add the chicken broth.
Increase heat and bring mixture to a boil.
Reduce heat and cover pan with a lid.
Simmer for 8-10 minutes, stirring occasionally until orzo pasta is cooked al dente.
Add grated parmesan cheese and heavy cream to the pan
Cook for about a minute until the parmesan cheese is melted and you have a smooth creamy sauce that coats the pasta.
Season with onion powder, salt and pepper.
Turn off heat and stir in lemon juice.
To serve, top with freshly ground pepper and chopped parsley if desired.
Oh my, you must give this pasta dish a try. It’s creamy and utterly delectable! It comes together in just 30 minutes in one pan on the stovetop making clean up a breeze. Once you give this side a try, I guarantee it will be making an appearance at the table over and over again.
Creamy Mushroom Garlic Orzo
Equipment
- large skillet with lid
Ingredients
- 2 tbsp butter
- 8 oz sliced white button or Bella mushrooms
- 4 cloves garlic, minced
- 1 tsp fresh Thyme, minced
- ¼ cup dry white wine
- 1¼ cups Orzo pasta
- 2½ cups chicken broth
- 4 tbsp parmesan cheese, grated
- 3 tbsp heavy cream
- 1 tsp lemon juice
- 1 tsp onion powder
- salt and pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- Heat 2 tablespoons butter in a large skillet over medium heat.
- Add mushrooms and cook until they release all their liquid and cooks off.
- Once mushrooms are browned, add remaining 2 tablespoons butter to the pan.
- Add minced garlic and thyme. Stir to combine with the mushrooms.
- Add wine and cook until evaporated.
- Add the orzo pasta and stir to combine with the mushrooms and spices in the pan.
- Add chicken broth. Increase heat and bring mixture to a boil.
- Reduce heat and cover pan with a lid.
- Simmer for 8-10 minutes, stirring occasionally until orzo pasta is cooked al dente.
- Add grated parmesan cheese and heavy cream to the pan
- Cook for about a minute until parmesan cheese is melted and you have a smooth creamy sauce.
- Season with onion powder, salt and pepper.
- Turn off heat and stir in lemon juice.
- To serve, top with freshly cracked black pepper and chopped parsley if desired.
Did You Make This?
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