Save to Pinterest Creamy Mushroom Orzo Skillet is my favorite solution for a quick yet luxurious dinner bursting with deep mushroom flavor and velvety creaminess all made in one pan. When I need a cozy meal to please vegetarians and omnivores alike this Italian-inspired skillet delivers every time with just a handful of staple ingredients.
The first time I made this I realized I could get a risotto-like dinner on the table even when I was tired and the mushrooms add so much meaty richness that nobody misses the meat.
Ingredients
- Olive oil: gives a subtle fruity start and helps release the aromatics choose extra-virgin for brighter flavor
- Yellow onion: adds sweetness and depth pick one that's heavy and firm with no soft spots
- Garlic: creates an irresistible aroma make sure your cloves are plump and sprout-free
- Mixed mushrooms: bring layers of umami whether cremini button or shiitake always look for dry smooth mushrooms with no slimy patches
- Fresh thyme and parsley: give an herby lift fresh sprigs are best but dried thyme works in a pinch
- Orzo pasta: is the creamy backbone check the box that it's not close to expiration so it cooks up tender
- Vegetable broth: infuses flavor without adding heaviness use low-sodium and warm it up so the cooking does not slow down
- Heavy cream: gives luscious silkiness use the freshest cream you can
- Grated Parmesan cheese: brings sharpness and depth grate it yourself from the wedge for best melt and flavor
- Salt black pepper and crushed red pepper: add essential seasoning and gentle heat taste as you go for the best balance
Instructions
- Sauté the Aromatics:
- Begin by heating olive oil in a large skillet over medium heat until shimmering. Add the finely chopped onion stir frequently and cook for 2 to 3 minutes until the onion turns soft and slightly translucent. This slow cook coaxes out its natural sweetness forming the savory flavor base.
- Bloom the Garlic:
- Add the minced garlic to the softened onions. Stir constantly for about 30 seconds just until the garlic releases its fragrance but do not let it brown as it will turn bitter.
- Cook the Mushrooms and Herbs:
- Tumble the sliced mushrooms and thyme into the skillet. Let the mushrooms settle into an even layer and sauté for 5 to 7 minutes stirring every so often. You want them to release their water and start browning. The browning step is what builds that deep earthy flavor.
- Toast the Orzo:
- Pour the orzo right into the pan with the mushrooms. Stir for 1 to 2 minutes letting the orzo grains absorb some of the mushroomy oil and toast gently. This step gives the finished dish a subtle nuttiness.
- Simmer with Broth:
- Pour in the warmed vegetable broth stirring everything thoroughly. Increase the heat to bring the mixture to a simmer then lower it again to medium-low. Let the skillet bubble gently uncovered for 10 to 12 minutes stirring now and then. The broth should mostly absorb and transform the orzo into a creamy base.
- Add Cream and Cheese:
- Once the orzo is tender and most of the liquid is gone reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let it all heat together for 2 to 3 minutes more until everything becomes irresistibly creamy and glossy.
- Finish and Season:
- Taste and adjust with salt black pepper and a pinch of red pepper flakes if you love a touch of heat. Finally scatter in the chopped fresh parsley for a flash of color and garden flavor. Mix well.
- Serve:
- Spoon the creamy orzo into bowls and swirl a little extra Parmesan and parsley over the top to serve hot and velvety.
Save to Pinterest Sometimes I add a handful of frozen peas at the end for color and sweetness or just let my kids sprinkle their own Parmesan over steaming bowls at the table.
Storage Tips
Let leftovers cool completely before transferring to an airtight container. The orzo will thicken as it cool so add a splash of warm broth or water to loosen when reheating. It keeps well for up to three days in the fridge and reheats on the stovetop or microwave.
Ingredient Substitutions
You can swap in wild mushrooms for even more depth or use baby spinach in place of parsley for a boost of greens. If you run out of heavy cream whole milk plus a splash of extra cheese works in a pinch and vegan cream substitutes yield a similar creamy finish.
Serving Suggestions
Pair this creamy orzo with a crisp green salad sharp vinaigrette or roasted vegetables. For a festive touch a bright citrusy white wine balances the richness. I sometimes serve it in deep bowls with plenty of extra herbs and warm crusty bread to mop up the sauce.
Save to Pinterest Save extra orzo for lunches or freeze portions for a quick meal another week. This recipe always earns requests for seconds at our table.
Common Recipe Questions
- → What types of mushrooms work best?
Cremini, button, or shiitake mushrooms are recommended for depth of flavor and texture in this skillet meal.
- → Can I make this dish vegan?
Yes, substitute plant-based cream and vegan Parmesan to enjoy a dairy-free, vegan alternative.
- → How do I prevent orzo from sticking?
Stir frequently while simmering and use a nonstick or stainless-steel skillet for best results.
- → What herbs can be added?
Fresh thyme and parsley give great flavor. Add spinach or peas near the end for extra greens.
- → Is this suitable for gluten-free diets?
Use gluten-free orzo pasta to make the dish gluten-free while maintaining taste and texture.
- → What wine pairs well?
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, nicely complements the creamy, savory flavors.