Creamy Mushroom Orzo

How to make

I’ve said it before, I think that orzo is my favorite pasta shape. If you’ve got orzo in the cupboard, you can make a great dinner in no time with lots of flavors and add ins. Take this simple pasta dish for example.

It starts with sautéing some mushrooms. I recommend brown mushrooms; I’ve seen them called crimini, baby bella, or Italian brown. If you can’t find those, white button mushrooms will also work, or go wild with some shiitake, portobello, or wild mushrooms. Once those are nice and browned, set some aside to garnish the dish, and continue with the cooking.

Next up, orzo, that pasta that looks like grains of rice. Cook the orzo in broth with some spices and some roasted red peppers. I like the jars of roasted red peppers for convenience, but you can also roast the peppers yourself. Oh, and use your favorite broth; I call for vegetable broth but if you prefer chicken broth, that’s just fine, just know that the dish won’t be vegetarian if you use chicken broth.

Be sure to stir the orzo often while it cooks in the broth, otherwise, it may stick to the pan.

Once the orzo is done cooking, stir in the Boursin cheese. You’ll use half of the container. Save the other half to serve with crackers as a nice appetizer or snack. I love the Caramelized onion & herbs flavor Boursin. Though, any Boursin flavor will work. And, if you can’t find Boursin brand, any garlic and herb flavored cream cheese spread will work. 2.5 ounces is just slightly more than a quart of a cup.

Then you’ll stir in the spinach leaves until they wilt. Stir them in a little at a time to give yourself room to stir. I give an adjustable amount in the recipe, just in case your family isn’t a huge fan of spinach leaves. Also, you can just add them by the handful until they feel right to you, and not measure them out if you want. Oh, and if your family really doesn’t care for spinach, feel free to leave it out.

Note: The sauce will thicken as the orzo cools. This is because the pasta continues to soak in the liquid. If it gets too thick, simply add a splash of milk, cream, or broth to thin it out before serving.

Storage

Let any leftovers cool completely, then pop it in an airtight container and keep it in the fridge for 3-4 days. Reheat it in the microwave or on the stove, adding a little broth or milk as needed to thin the sauce.

For longer storage, it can be stored in the freezer. Again, let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight. The sauce may separate a bit or become grainy, but it will still be delicious.

Changes to the recipe

I always recommend trying the recipe as written first, then switching it up. So, here are some idea starters for you…

Besides being a side dish, you can add a little more protein directly to the dish with some shredded chicken, shrimp, sausage, tofu, bacon, steak, or meatballs.

Toss in some more veggies. Asparagus, green peans, green beans, sun-dried tomatoes, or zucchini would be great.

Change up the herbs and spices. Add a little kick with red pepper flakes. Use basil, Italian seasoning, rosemary, sage, parsley, or Cajun seasonings.

Top the dish with some shredded Parmesan or Asiago cheese for a pretty presentation. Or try feta or queso fresco.

Make it gluten free by using gluten free orzo. You can also substitute other small pasta shapes like macaroni or small shells, but the cooking time will need to be adjusted. Check the package directions on your pasta.

More orzo dishes

Love orzo? Be sure to check out these fantastic recipes for the pasta. Orzo Risotto with Roasted Vegetables, One Pot Creamy Spinach Sun Dried Tomato Orzo Bake, Cheesy One Pot Carrot Orzo Side Dish, and Rosemary Orzo Soup.