Hello loves,
Okay so this is a one pot wonder dish that has serious umami flavor and can easily be paired with a protein like beef or chicken. It also makes a fabulous meatless entree for any vegetarians out there. Just swap the beef broth for vegetable broth or Better Than Bouillon makes a fabulous mushroom base that would be outstanding in this. To be honest, I’ve had this creamy garlic mushroom orzo pasta with an added protein and without and it’s just as delicious either way!
I want to explain the double cooking purpose here. The first round of cooking is done by dry cooking them which will rid the mushrooms of excess liquid and intensify the flavors. The liquid can be drained or you can save it to add to other recipes. The second round of cooking is where you add the other flavors. It’s where the mushrooms are seared and get that caramelization that seems like you can only get in a restaurant. The double cooking also keeps the mushrooms from being soggy. Side note, if you just want some delicious sauteed mushrooms, you can just do the mushroom part of this recipe and not do the orzo. I love sauteed mushrooms with a steak. *drool*
Creamy Garlic Mushroom Orzo Pasta
Creamy Garlic Mushroom Orzo Pasta
Ingredients
- 12 oz portobello mushrooms, washed and cut
- 1/2 medium yellow onion, diced
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- salt and pepper
- 1 1/2 tbsp worcestershire sauce
- 12 oz orzo
- 4 cups beef broth
- 2 tbsp cream cheese
- 2 tbsp sour cream, heaping
- 1/2 cup grated parmesan cheese
- parsley and more parmesan for garnish
Instructions
- In a large pan over medium heat, add the mushrooms. Do not add any oil or anything yet. Sauteeing them dry first will allow the natural juices to come out. Cook in the pan for about 3-4 minutes until the juices come out. Strain the mushrooms, disgarding the juice. Return mushrooms to the pan and add the diced onion, garlic, butter, olive oil, salt, pepper and worcestershire sauce. Saute for about 4 minutes until onions have turned translucent and mushrooms are starting to caramelize. Add the orzo to the pan and toast it for about 2 minutes, stirring occasionally. Add the beef broth and bring to a boil. Then lower heat to a simmer and cook uncovered for about 10-12 minutes, until orzo has absorbed most of the liquid. Turn off heat and add the cream cheese, sour cream and parmesan. Stir until it is all incorporated. Serve immediately and garnish with more parm and parsley. Enjoy!
I can’t wait to see you making this creamy garlic mushroom orzo pasta. Be sure to tag me @tessa_port!
