Creamy Orzo With Mushrooms Food

ORZO WITH MUSHROOMS

Steps:

• Heat oil in a large heavy saucepan over medium-high heat.
• Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil.
• Stir in orzo, reduce heat to low, and cover.
• Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
• If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
• Season with salt and pepper to taste.

CREAMY ORZO WITH MUSHROOMS RECIPE

Steps:

• Preheat oven to 375 degrees and spray or butter a 2-qt casserole dish and set aside.
• Place your largest skillet over medium-high heat and melt 2 Tbsp butter. Add mushrooms and ½ tsp salt and cook, stirring occasionally, for 10-12 minutes until mushrooms release their moisture and the liquid cooks off. The mushrooms will begin to brown a bit on the edges. Transfer to a plate and set aside.
• Return skillet to heat and add remaining 2 Tbsp butter. Add diced onion, salt, pepper and dried thyme leaves, and cook for 3-4 minutes, stirring occasionally until onions are soft and translucent. Add garlic and cook for 1 additional minute.
• Pour in wine and cook until reduced by half, and then add broth and orzo and stir to combine. Bring liquid to a boil then reduce heat to medium-low and simmer for 6 minutes, stirring occasionally.
• Remove from heat then add cream and Monterey jack cheese. Stir until cheese is melted then add in cooked mushrooms and any liquid that has accumulated. Season to taste with salt and pepper and transfer mixture into prepared casserole dish.
• Sprinkle top with breadcrumbs and Parmesan and bake 25-30 minutes or until golden brown on top and bubbly on the sides. Allow casserole to rest for 5-10 minutes before serving.

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

CREAMY ORZO WITH PORCINI

Steps:

• Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
• Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.
• Add porcini, reserved liquid, and 2 1/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

MUSHROOM AND PEA ORZOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

MUSHROOM AND PARMESAN ORZO

Steps:

• In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
• Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
• Slowly add in the broth, lemon juice and mushrooms; stir to combine.
• Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
• Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
• Transfer to a large bowl and serve immediately.

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.