This creamy, vegetarian garlic mushroom orzo is ready in 15 minutes and tastes incredible!
For those not in the know, orzo is a rice-shaped pasta, and has such a wonderful texture. With this particular combination – garlic and mushroom, always a winner – it makes a really warming, moreish supper.
This pasta recipe takes 15 minutes to make, so perfect after a long day, and will serve at least 4. The ingredients are so cheap too, making it a really economical dinner.
You may like these orzo recipes, too:
The Ingredients
- Orzo – easily found at most large supermarkets now. If you want to use a different type of pasta, I’d recommend heading over to my 15 Minute Garlic Mushroom Pasta recipe instead – you’ll need to work slightly differently.
- Olive oil – for cooking the mushrooms and garlic. You could switch for vegetable oil or butter.
- Garlic – you can’t put garlic in a recipe name and not use plenty of garlic!
- Mushrooms – chestnut mushrooms are flavourful and cook nicely here so they are my recommendation, but you can use any tasty variety of mushrooms.
- White wine – completely optional. If you don’t want to use it, you can switch with vegetable stock or even just water.
- Double cream – for that creaminess! I’ve made this recipe before with half fat crème fraiche and it was still nice – so you could use that instead – but for ultimate creaminess, use double cream.
- Parsley – for that wonderful hint of freshness.
Top Tips
- Cooking the orzo Orzo does not take long to cook – just 6 minutes to get it al dente, which I would recommend for this recipe. It’ll suck up the cream and juices.
- Cooking the mushrooms Let the mushrooms cook for long enough that they get a little bit of colour, but be careful not to let the garlic brown – there’s nothing worse than burnt garlic.
- Get ahead This recipe is perfect to meal prep for lunches for the week. Make a big batch of it then store it in the fridge. Microwave individual portions on high for 4 minutes before serving.
Vegetarian Garlic Mushroom Orzo
An easy, creamy vegetarian garlic mushroom orzo that’s ready in 15 minutes!
Ingredients
- 500 grams orzo
- 1 tablespoon olive oil
- 6 large cloves garlic
- 250 grams chestnut mushrooms
- 100 ml white wine optional
- 150 ml double cream
- 1 large handful parsley chopped
Instructions
- Put a pan of water on to boil, then add the orzo. It’ll take about 6 minutes to cook – make sure you stir it fairly often, it has a habit of sticking to the bottom.
- Meanwhile, pour the oil into a large saucepan over a medium heat, and add the chopped garlic. Chop the mushrooms and add to the garlic. Cook until the mushrooms have softened (about 5 minutes), then add the wine and allow to simmer down.
- Turn the heat down to low, then add the drained orzo when it’s finished cooking (it’s best to use a sieve to drain it rather than a collander!), the cream and season with salt and pepper, to taste.
- Stir well and allow to heat through, then turn off the heat and stir in the parsley. Done!
Tried this recipe?Let us know how it was!
More delicious vegetarian recipes with mushrooms:
- Mushroom Stroganoff
- 15 Minute Mushrooms and Stilton on Toast
- Vegan Rich Mushroom Soup
- Fennel, Leek and Mushroom Pasta
- Mushroom, Courgette and Ricotta Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- Vegan Mushroom and Ginger Stir Fry
- One Pot Mushroom and Thyme Risotto
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