This Tasty Orzo with Mushrooms is warm, savory, and a little bit fancy without the fuss. The orzo cooks into tender, slightly creamy grains that hug the savory, browned mushrooms. A splash of broth keeps everything saucy, while fresh parsley and a dusting of Parmesan add a bright finish.
Top reasons to make this dish: it’s quick, uses simple ingredients, and makes a great solo dinner or a side for family meals. If you love quick comfort food that doesn’t demand a lot of time or gear, this one’s for you.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Made with pantry staples and fresh mushrooms
- Great for leftovers or reheating the next day
- Easy to make vegetarian or gluten-free
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese (optional)
Step-by-Step Instructions of Tasty Orzo with Mushrooms
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the diced onion until soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they brown and release their moisture, about 6–8 minutes.
- Stir in the orzo and toast it for 1–2 minutes to bring out a nutty flavor.
- Pour in the broth, stir, and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes. Stir once or twice so nothing sticks.
- Season with salt and pepper to taste. If it seems dry, add a splash more broth or water.
- Stir in chopped parsley and finish with grated Parmesan if using. Serve warm.
Tips for Success
- Use medium heat to get nice color on the mushrooms without burning the garlic.
- Toast the orzo briefly before adding liquid for a richer, nuttier taste.
- Keep some extra broth on hand orzo can absorb more than expected.
- Finish with fresh parsley and a squeeze of lemon if you want brightness.
Substitutions & Variations of Tasty Orzo with Mushrooms
To Make It Vegan/Gluten-Free: Use gluten-free orzo or a small pasta like rice or quinoa-shaped grains and choose vegetable broth. Skip the Parmesan or use a vegan hard cheese alternative.
Variations: Stir in a handful of spinach at the end for color, add cooked sausage for more protein, or finish with a squeeze of lemon and red pepper flakes for brightness. For a Mediterranean twist, try mixing in sun-dried tomatoes and olives similar vibes to a lighter pasta like this Greek orzo with tomatoes.
Check out a related Mediterranean-style idea here: Greek orzo with tomatoes for more inspiration.
Storage Instructions of Tasty Orzo with Mushrooms
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Freezer: Orzo textures change when frozen, so it’s best not to freeze this dish. If you must, freeze in a tight container for up to 1 month and thaw overnight in the fridge before reheating.
Make-Ahead: Chop the vegetables and measure the orzo ahead of time. You can cook the mushrooms and store them separately; finish the dish just before serving for best texture.
Frequently Asked Questions (FAQ) of Tasty Orzo with Mushrooms
Can I use a different pasta if I don’t have orzo?
Yes. Small pastas like acini di pepe, or small shells work well. Cooking time may vary, so check package directions.
How can I make this richer and creamier?
Stir in a splash of cream, half-and-half, or a spoonful of cream cheese at the end. For a dairy-free option, use a dollop of cashew cream.
Will the dish get mushy as leftovers?
Orzo can absorb liquid and become softer over time. Reheat with a bit of broth to refresh the texture and avoid overcooking when reheating.
Final Thoughts
Tasty Orzo with Mushrooms is a quick, cozy meal that fits busy lives and simple kitchens. The earthy mushrooms and tender orzo feel like a hug on a plate, and it’s easy to tweak for dietary needs. Give it a try tonight then come back and leave a comment and a star rating to let others know how it went.
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Tasty Orzo with Mushrooms
A quick and cozy meal featuring tender orzo pasta and savory browned mushrooms, perfect for busy weeknights.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese (optional)
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the diced onion until soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they brown and release their moisture, about 6–8 minutes.
- Stir in the orzo and toast it for 1–2 minutes to bring out a nutty flavor.
- Pour in the broth, stir, and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes. Stir once or twice so nothing sticks.
- Season with salt and pepper to taste. If it seems dry, add a splash more broth or water.
- Stir in chopped parsley and finish with grated Parmesan if using. Serve warm.
Notes
Keep extra broth on hand as orzo can absorb more than expected. Finish with a squeeze of lemon for added brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian