Creamy Mushroom Orzo Recipe
Creamy Mushroom and Cheese Orzo with baby bella mushrooms, shiitake mushrooms and parmesan cheese.
Servings: 4
Calories: 369kcal
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms, sliced, tough stems removed
- 4 oz shiitake mushrooms sliced, tough stems removed
- 1 medium shallot, finely chopped
- salt and fresh ground black pepper, to taste
- 1 tablespoon minced garlic
- ½ teaspoon dried thyme
- ⅓ cup white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup orzo, cooked according to package directions
- ⅓ cup heavy cream
- ⅓ cup grated parmesan cheese
Instructions
- Boil orzo in salted water according to package directions. Drain well set aside. 2. Heat butter and oil in a large deep non-stick frying pan over medium heat until butter melts. Swirl around the pan to coat. 3. Add the sliced mushroom and chopped shallots, season with salt and pepper, and toss to combine. 4. Cook mushrooms for 6-8 minutes, until volume is reduced by half. 5. Add the garlic and dried thyme to the pan and cook for 1 minute, until just fragrant. 6. Add the wine and cook 2-3 minutes until fully absorbed. 7. Add the cooked orzo and cream and stir to combine. Cook 2 mins until cream is fully absorbed. 8. Turn off heat and stir in parmesan. Serve hot!
Nutrition
Calories: 369kcal | Carbohydrates: 36g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 195mg | Potassium: 503mg | Fiber: 3g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 1mg