Description
Creamy Brown Butter Mushroom Orzo is a rich and comforting one-pan pasta dish featuring tender orzo, earthy mushrooms, nutty brown butter, parmesan cheese, and a silky cream sauce perfect for a cozy meal or elegant side dish.
Ingredients
- 8 oz orzo pasta
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 16 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice (optional)
Instructions
- In a large skillet, melt butter over medium heat and cook until golden brown and nutty in aroma, about 4-5 minutes.
- Remove half of the browned butter and reserve for finishing.
- Add olive oil to the skillet along with mushrooms and shallots.
- Cook for 6-8 minutes until mushrooms are deeply browned and tender.
- Stir in garlic and thyme and cook for 30 seconds.
- Add the orzo and stir for 1 minute to lightly toast it.
- Pour in vegetable broth and bring to a gentle simmer.
- Cook for 8-10 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in heavy cream, parmesan cheese, salt, and black pepper.
- Cook for 1-2 minutes until creamy and smooth.
- Drizzle the reserved brown butter over the top.
- Finish with parsley and lemon juice if desired, then serve immediately.
Notes
- Cremini mushrooms provide the best flavor, but mixed wild mushrooms work beautifully.
- Stir frequently while cooking the orzo to prevent sticking.
- For a vegetarian-friendly option, use vegetable broth.
- Add spinach during the last minute of cooking for extra greens.
- Store leftovers refrigerated for up to 3 days and add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American