Creamy Mushroom Garlic Orzo
This delectable pasta in a creamy parmesan cheese sauce, studded with sautéed mushrooms comes together quickly and pairs well with just about anything you're serving.
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.