Description
Mushroom Orzo is a creamy and comforting one-pan dish that combines the rich flavors of fresh and dried mushrooms with tender orzo pasta. Ready in just 20 minutes, this delightful recipe is perfect for busy weeknights or a cozy dinner gathering. The addition of fresh spinach adds a nutritious touch, making it a wholesome meal that everyone will love. This versatile dish can be served on its own or paired with grilled chicken or roasted vegetables for an elevated dining experience.
Ingredients
Scale
- 8oz / 225g orzo pasta
- 8oz / 225g cremini mushrooms
- 1oz / 25g dried shiitake mushrooms or 4.5oz / 125g fresh
- 1 small onion
- 4 garlic cloves
- 3 cups vegetable broth – low sodium recommended
- ¾ cup milk of choice – unsweetened soy milk works well
- 2oz / 55g freshly grated parmesan cheese – or vegan parm if preferred
- 2.5 cups baby spinach
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- If using dried shiitake mushrooms, rinse and soak them in water for at least 1 hour until hydrated.
- Finely chop the onion and garlic, slice the fresh mushrooms, and roughly chop the spinach.
- Heat olive oil in a large saucepan over medium heat. Sauté the onion until translucent, then add garlic and both types of mushrooms. Cook until browned (3-5 minutes).
- Season with salt and pepper, set aside half of the mushroom mixture, then toast the orzo in the pan for about 1 minute.
- Add vegetable broth to the pan, cover, and simmer for 7 minutes until the orzo is al dente.
- Stir in spinach, reserved mushrooms, soy milk, and grated cheese. Heat until spinach wilts and cheese melts (3-5 minutes). Serve warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg