This Creamy Orzo with Mushrooms and Parmesan recipe is a delicious way to add some interest to an otherwise ordinary menu. Mushrooms, garlic, and fresh herbs combine with orzo, a touch of sour cream and Parmesan to create this special side dish.
When menu planning often-times I get stumped by side dish choices. The rest of the menu seems to come easily. But, but I have a tendency to bounce back and forth between rice and potatoes for the non-veggie side. Not that there’s anything at all wrong with rice and potatoes but it’s nice to have some options.
I have a great little recipe to share with you today that’s going to totally up your side dish game. This Creamy Orzo with Mushrooms and Parmesan stands in perfectly for either rice or potatoes on almost any menu. It is fabulous served with grilled, baked, or roasted meats.
Mushrooms, fresh thyme, and fresh basil give this dish a rustic look and fantastic flavor. Mushrooms and thyme go hand in hand for me. The flavors complement each other magnificently. I have a strong preference for fresh thyme in this dish, but it’s also excellent with the dried thyme.
What is Orzo?
The star of this show is orzo; an extremely versatile, rice-like pasta. Although it looks like rice, you’ll find it in the dry pasta section of the grocery store. Orzo is commonly used in soups, side dishes, and pasta salads like my Orzo Salad with Roasted Red Peppers, Spinach, and Feta. It’s also an important component to my Almond Rice Pilaf which is on our menu at least two or three times a month. Check out this article from Good Housekeeping for more information on orzo.
As you can see, there are all kinds of different methods of preparation. This recipe showcases this fun little pasta in one of my favorite ways.
How to Make Creamy Orzo with Mushrooms and Parmesan
- Melt a couple of tablespoons of butter and add the chopped mushrooms, onions, and garlic. After the mixture has cooked down a bit, season it with the salt, pepper, and fresh thyme.
- Transfer the cooked mushrooms and onions to a dish and set it aside while we move on to the orzo.
- Melt another tablespoon of butter in the same pan and add the orzo. Cook and stir it for a couple of minutes until it is just beginning to get a nice, toasty, golden brown.
- Add the broth, bring it to a nice simmer, then reduce the heat to low and cover the pan. Cook it for about 20 minutes or until all the liquid has been absorbed. Once the orzo has plumped up and absorbed all the broth, add the cooked mushrooms and onions.
- Add some Parmesan, a little bit of sour cream, and the chopped fresh basil.
- Sprinkle the top with the remaining Parmesan and it is ready to serve.
Creamy Orzo with Mushrooms and Parmesan
- 3 tablespoons butter, divided
- 10 small brown button, cremini mushrooms
- ½ cup diced onion
- 1 teaspoon minced garlic
- ½ teaspoon salt
- fresh ground pepper, to taste
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 1 ½ cups uncooked orzo pasta
- 3 cups low-sodium chicken broth or vegetable broth
- ¾ cup grated Parmesan cheese, divided
- ¼ cup light sour cream
- ¼ cup chopped fresh basil
- Melt 2 tablespoons butter in a skillet over medium-high heat. Add chopped mushrooms, onion, and garlic. Season with salt, pepper, and thyme. Cook and stir until mushrooms are slightly softened, approximately 3 or 4 minutes. Transfer cooked mushrooms and onions to a plate and return pan to the heat. Add an additional tablespoon of butter to the same pan and when it has melted, add the orzo. Cook and stir for a couple of minutes until lightly browned. Stir in broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
- Return cooked mushroom mixture to the skillet and stir to combine with the cooked orzo. Mix in ½ cup Parmesan cheese, the sour cream, and basil. Sprinkle remaining Parmesan cheese over the top. Taste and season with additional salt and pepper, if needed. Serve warm.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on June 17, 2013. It has been updated with new text and images.