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To make garlic butter mushroom orzo, you’ll need the following items: - 1 cup orzo pasta - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 3 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 1 small shallot, finely chopped - 1 cup vegetable broth - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) If you don’t have a few ingredients on hand, don’t worry. Here are some swaps: - Use any pasta shape if you can’t find orzo. - Substitute margarine for unsalted butter. - Use any oil, like avocado or canola, instead of olive oil. - White button mushrooms can replace cremini mushrooms. - Swap shallots with a small onion if needed. - You can use chicken broth instead of vegetable broth for more flavor. - Substitute half-and-half for heavy cream if you want a lighter dish. - Nutritional yeast can replace Parmesan for a dairy-free option. Measuring correctly helps the dish turn out great. Here are some tips: - For dry ingredients, use dry measuring cups and level them off. - Use a liquid measuring cup for liquids like broth and cream. - Use a kitchen scale for precise measurements, especially for cheese. - When measuring sticky ingredients, like butter, you can line the cup with plastic wrap for easy removal. - Always taste as you go! Adjust salt and pepper based on your preference. To cook the orzo, start with a medium saucepan. Fill it with water and add salt. Bring the water to a boil. Add 1 cup of orzo pasta to the boiling water. Cook the orzo for about 8-10 minutes. Check for doneness; it should be al dente. Once done, drain the orzo and set it aside. In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Use medium-high heat for this step. When the butter melts, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds. Be careful not to burn it. Next, add 1 small finely chopped shallot and 8 ounces of sliced cremini mushrooms. Cook this mixture for 5-7 minutes. Stir occasionally until the mushrooms are tender and golden brown. Now it’s time to bring everything together. Pour in 1 cup of vegetable broth and let it simmer for 3-4 minutes. This helps the flavors to meld. Next, add 1/2 cup of heavy cream to the skillet. Stir well and allow it to cook for 2-3 minutes until it thickens slightly. After that, stir in the drained orzo and 1/2 cup of grated Parmesan cheese. Mix everything well until the orzo is coated. Season with salt and pepper to taste. Remove the skillet from heat and let it sit for a minute. This helps the dish thicken further. Serve warm and garnish with freshly chopped parsley. To get that great garlic taste, use fresh cloves. Fresh garlic gives a lively flavor. Mince the garlic finely to release its oils. Sauté it briefly in butter and oil. Cook it just until fragrant, about 30 seconds. Be careful not to burn it. Burnt garlic tastes bitter and ruins the dish. For the best creamy texture, use heavy cream. It thickens beautifully and adds richness. Stir in the cream slowly after adding the broth. Let it simmer gently for a few minutes. This helps the flavors blend well. Adding grated Parmesan also adds creaminess. Mix it in thoroughly to coat the orzo. Serve the garlic butter mushroom orzo in a shallow bowl. Top it with extra Parmesan for a nice touch. A sprinkle of chopped parsley adds color and freshness. Pair this dish with a crisp green salad. A light salad balances the richness of the orzo. You can also serve it with crusty bread for dipping. {{image_2}} You can make Garlic Butter Mushroom Orzo even heartier by adding protein. Cooked chicken works well. Just slice it and mix it in with the orzo. You can use grilled, rotisserie, or even leftover chicken. Bacon is another great option. Cook the bacon in the skillet first. Remove it, then cook the mushrooms in the bacon fat for extra flavor. Crumbled sausage also adds a nice kick. Just brown it in the pan before adding any other ingredients. If you want a vegetarian version, skip the meat and stick to the mushrooms. You can also add more veggies like spinach or peas. For a vegan version, replace the butter with olive oil. Use a plant-based cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese. It gives a cheesy flavor without dairy. This way, everyone can enjoy this dish without worries. Mushrooms add a lot to this dish. While cremini mushrooms are tasty, you can try others. Button mushrooms are mild and easy to find. Shiitake mushrooms add a rich, umami flavor. If you like a bit of a kick, use oyster mushrooms. They have a unique taste and texture. Mix different types of mushrooms for more depth. Each variety brings its own flavor, making your orzo even more exciting! To keep your garlic butter mushroom orzo fresh, place it in an airtight container. Make sure it cools down before sealing. Store it in the fridge for up to three days. This keeps the flavors intact and the texture nice. When you’re ready to enjoy leftovers, heat them gently. You can use a skillet over low heat. Add a splash of vegetable broth or cream to keep it moist. Stir often to prevent sticking. You can also use the microwave, but cover it with a microwave-safe lid. Heat in short intervals, stirring in between. If you want to save some for later, freeze it! Use a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. It will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use whole wheat orzo. Whole wheat orzo has a nutty flavor and adds fiber. It cooks similarly to regular orzo, so follow the same cooking instructions. Just keep an eye on the cooking time, as it may vary slightly. Whole wheat orzo can make the dish a bit heartier and more filling. Garlic butter mushroom orzo pairs well with many dishes. You can serve it with grilled chicken or steak for a full meal. A simple green salad with lemon vinaigrette works great too. If you want a lighter option, roasted vegetables add color and flavor. For a cozy night in, enjoy it with garlic bread and a glass of wine. To make this recipe gluten-free, use gluten-free orzo. Many brands offer gluten-free pasta made from rice or quinoa. Ensure that your vegetable broth is gluten-free as well. When you follow these swaps, you keep all the creamy, rich flavors while making it perfect for gluten-free diets. This blog post covered the key parts of making Garlic Butter Mushroom Orzo. We talked about the ingredients you need, how to cook the orzo, and ways to add flavor. I shared tips for creamy texture and fun serving ideas. You learned how to store leftovers and find substitutes. Remember, experimenting with different mushrooms or proteins can add a nice twist. Enjoy cooking and have fun with this dish!

Garlic Butter Mushroom Orzo

Savor the deliciousness of Garlic Butter Mushroom Orzo with this easy recipe! This creamy dish combines tender orzo pasta, sautéed mushrooms, and rich garlic flavor for a satisfying meal ready in just 30 minutes. Perfect for a cozy dinner or a delicious side dish, this recipe is a must-try! Click through to explore the full recipe and tips for a beautiful presentation that will impress your family and friends.
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Ingredients
  

1 cup orzo pasta

2 tablespoons unsalted butter

1 tablespoon olive oil

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 small shallot, finely chopped

1 cup vegetable broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by cooking the orzo. In a medium saucepan, boil salted water and add the orzo. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

    While the orzo is cooking, heat the butter and olive oil in a large skillet over medium-high heat.

      Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

        Stir in the chopped shallot and sliced cremini mushrooms. Cook for about 5-7 minutes until the mushrooms become tender and golden brown, stirring occasionally.

          Pour in the vegetable broth and let it simmer for about 3-4 minutes, allowing the flavors to meld together.

            Add the heavy cream and stir well to combine. Allow it to cook for another 2-3 minutes until it thickens slightly.

              Stir in the cooked orzo and Parmesan cheese, mixing everything together until the orzo is well coated. Season with salt and pepper to taste.

                Remove from heat and let it sit for a minute to thicken further. Serve warm, garnished with freshly chopped parsley.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                    - Presentation Tips: Serve the garlic butter mushroom orzo in a shallow bowl, topped with a sprinkle of extra Parmesan and a few parsley leaves for color.