This Mushroom Orzo is rich, filling, and utterly delicious. The earthy flavor of the mushrooms is so tasty and it makes a great light lunch or side for dinner.
This Mushroom Orzo is a great dish that's full of scrumptious flavor. Made with onions and garlic, "meaty" baby Bella mushrooms, and a white wine sauce that's creamy and tangy, this recipe is one you want in your repertoire. It's so easy to prepare and really brings a lot of great flavor to whatever meal you serve it with.
This versatile dish is great if you want to add some vegetables or want to tweak the sauce. It's easy to make work with whatever you have on hand. It's also good for a light meal or as a side dish to a larger one. It works great with vegetables, proteins, and potatoes. Let's take a look at the ingredients needed for this Mushroom Orzo.
Video Tutorial
What you'll need
- Plant Butter. Or olive oil.
- Onion. Yellow or white.
- Garlic. Fresh is best here.
- Orzo. Or any other small pasta.
- White wine. Such as Sauvignon Blanc, Pinot Grigio, or Chardonnay
- Mushrooms. Baby bella or crimini.
- Veggie broth. Homemade or store-bought.
- Oat milk. Or other plant/nut milk.
- Salt & Pepper. To taste.
How to make Mushroom Orzo
1. In a medium pot, saute the onion in plant butter for 4-5 minutes, or until it starts to brown.
2. Add the mushrooms and garlic and cook for another 7-10 minutes until the mushrooms start to brown.
3. A this point, add the wine and cook until it evaporates almost completely.
4. Now add the orzo, veggie broth, oat milk, salt, and pepper. Simmer, stirring occasionally, for about 10 minutes, until almost all of the liquid is gone. Taste for seasonings and serve.
Tips for the best Mushroom Orzo
- Cook the onions first. Onions need more time to soften and release their sweet flavor, so let them cook first to give them extra time to get extra delicious.
- Let the wine evaporate. Cooking the wine until nearly evaporated allows this dish to retain the crisp, tangy flavor of the white wine without any of the alcohol.
- Cut the mushrooms evenly. To ensue even cooking, cut the mushrooms into even small pieces so they cook at the same rate, avoiding undercooked ones mixing with burnt pieces.
- Let it simmer. Allow time for the orzo to absorb the liquids it's being cooked in during this simmer time. Otherwise, your pasta will be chewy and hard.
Add-ins and Substitutes
- Add other vegetables. Make this with asparagus, brussels sprouts, broccoli rabe, or spinach as well as the mushrooms.
- Skip the wine. If you prefer not to use wine for cooking, then go ahead and use a little extra veggie broth to make up for the missing liquid.
- Add protein. Try this dish with chopped tempeh bacon, tofu, beans, or quinoa to make it even more filling.
- Substitute another type of pasta. You can also use other pasta types that are small, such as ditalini, stelline, small elbows, or risoni.
How to Store
Store any leftovers of this Mushroom Orzo in an airtight container for up to 5 days in the refrigerator. You can reheat it in the microwave or on the stovetop until heated through.
What to Serve with it
- Proteins. Serve this with Quick & Easy Chipotle Pinto Beans, Black Bean Tacos, Quick Maple Sriracha Tofu, or Vegan Black Bean Burgers.
- Vegetables. Pair this side dish with some Broccoli Rabe with Garlic, Simple Baked Asparagus, Simple Roasted Broccoli, or Skillet-Braised Brussels Sprouts.
- Potatoes. Enjoy this Mushroom Orzo with some Paprika Baked Potatoes, Garlic Smashed Potatoes, Baked Baby Potatoes, or Vegan Scalloped Potatoes.
- Salads. Start the meal with a Tomato Avocado Salad with Balsamic Dressing, Tomato and Onion Salad, Creamy Cucumber Radish Salad, or Kale Apple Salad.
You are going to love this Mushroom Orzo once you've tried it. Satisfying, delicious, and creamy, it has everything you could want in a pasta dish. It's also nice and easy to prepare, so you can make a double batch to store for lunch leftovers or dinner later in the week. This tasty dish is still amazing the next day. I hope you and your family love it as much as we do. Enjoy!
More tasty vegan mushroom recipes here: 21 Must-Try Vegan Mushroom Recipes
Mushroom Orzo
Ingredients
- 2 tbsp. plant butter or olive oil
- 1 small onion, finely diced
- 2 large garlic cloves, minced
- 8 oz. baby Bella or crimini mushrooms, sliced
- ½ cup white wine Such as Sauvignon Blanc, Pinot Grigio, or Chardonnay
- 1 cup orzo, uncooked
- 1 cup veggie broth
- 1 cup oat milk
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- In a medium pot, saute the onion in plant butter for 4-5 minutes, or until it starts to brown.
- Add the mushrooms and garlic and cook for another 7-10 minutes until the mushrooms start to brown.
- At this point, add the wine and cook until it evaporates almost completely.
- Now add the orzo, veggie broth, oat milk, salt, and pepper. Simmer, stirring occasionally, for about 10 minutes, until almost all of the liquid is gone. Taste for seasonings and serve.
Notes
Add-ins and Substitutes
- Add other vegetables. Make this with asparagus, brussels sprouts, broccoli rabe, or spinach as well as the mushrooms.
- Skip the wine. If you prefer not to use wine for cooking, then go ahead and use a little extra veggie broth to make up for the missing liquid.
- Add protein. Try this dish with chopped tempeh bacon, tofu, beans, or quinoa to make it even more filling.
- Substitute another type of pasta. You can also use other pasta types that are small, such as ditalini, stelline, small elbows, or risoni.
This is delicious and very easy to make! I added some spinach and sauteed chickpeas at the end. So tasty!!!!
Thank you for the rating, Sarah!
I want to make this for my toddler, is there a substitute for the wine?
Hi Aveen! Just skip the wine. Happy cooking!