Print

One-Pot Mushroom Orzo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 58 reviews

This One-pot Mushroom Orzo is a delicious, creamy, and hearty main course featuring tender orzo pasta cooked with mixed wild mushrooms, chestnuts, and fresh herbs. Enhanced with Marsala wine and finished with Parmesan cheese, this comforting dish is perfect for a fuss-free, flavorful meal prepared entirely in one skillet.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Continental
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 2 tbsp unsalted butter
  • 1 onion, peeled and finely diced
  • 6 sage leaves, finely chopped
  • 1 tsp salt
  • 1 tsp dried thyme or Herbes de Provence
  • ½ tsp ground pepper
  • 1 ½ cups (300g) orzo
  • 2 garlic cloves, minced
  • 10 ½ oz (300g) mixed wild mushrooms, roughly chopped
  • 6 oz (180g) chestnuts, cooked, roughly chopped (optional)
  • 2 tbsp Marsala or white wine (replace with broth if preferred)
  • 2-3 cups (500-750ml) vegetable stock/broth as needed
  • 3 tbsp Parmesan cheese, grated plus extra to serve
  • Chopped parsley or fresh thyme, to serve

Instructions

  1. Sauté Aromatics: Melt the butter in a large skillet over medium-high heat until foaming. Add the finely diced onions and chopped sage leaves, then sauté for 5-7 minutes on medium heat until softened and fragrant.
  2. Toast Orzo: Add the salt, ground pepper, dried thyme or Herbes de Provence, and the orzo to the pan. Stir well to toast the orzo evenly, which adds a nutty depth to the dish.
  3. Add Mushrooms and Marsala: Stir in the chopped mixed wild mushrooms, then add the Marsala wine or white wine. The liquid prevents sticking, helps to soften the mushrooms and orzo, and releases rich flavors.
  4. Incorporate Chestnuts and Broth: Add the cooked chestnuts, then gradually pour in the vegetable stock or broth while stirring constantly. This helps the orzo cook evenly and prevents the mixture from sticking to the pan.
  5. Add Garlic and Simmer: Mix in the minced garlic followed by any remaining vegetable stock. Bring the mixture to a low simmer and cook over low heat, stirring occasionally, until the orzo is tender and creamy.
  6. Finish with Cheese and Serve: Remove from heat and sprinkle with plenty of freshly grated Parmesan cheese. Garnish with chopped parsley or fresh thyme, then serve immediately while warm and creamy.

Notes

  • To make this recipe vegan, substitute vegan butter or olive oil for the butter and omit the Parmesan cheese.
  • You can replace the wild mushrooms with sliced chestnut or white mushrooms, and the chestnuts with chopped walnuts for a different texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a saucepan or microwave with a splash of water, cream, or broth to loosen the texture, stirring frequently to avoid sticking.

Find it online: https://cookingwithsarah.com/one-pot-mushroom-orzo-recipe/