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    Home » All Recipes » Lunch » Mushroom Orzo

    Mushroom Orzo

    Dec 11, 2022 by Tania Sheff · This post may contain affiliate links

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    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.

    serving Mushroom Orzo with a laddle

    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.

    cooking onions in olive oil

    2. Add the mushrooms and garlic and cook for another 7-10 minutes until the mushrooms start to brown.

    adding mushrooms to the onions

    3. A this point, add the wine and cook until it evaporates almost completely.

    adding wine to the mushrooms

    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.

    adding broth and finishing the dish
    Mushroom Orzo in a pot

    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.
    Mushroom Orzo on a plate

    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

    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.
    4.87 from 23 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 255kcal
    Author: Tania Sheff

    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.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    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.

    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.

    Nutrition

    Calories: 255kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 558mg | Potassium: 343mg | Fiber: 3g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg

    More Lunch Recipes

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    • Spinach Orzo Soup

    Reader Interactions

    Comments

    1. Jennifer says

      March 19, 2025 at 3:13 pm

      5 stars
      Delicious! Easy to make! I completely forgot to deglaze the dish and it still came out wonderful! It's a keeper!

      Reply
      • Tania Sheff says

        April 10, 2025 at 2:43 pm

        Thank you, Jennifer! It means a lot to me!

        Reply
    2. MJ says

      February 06, 2025 at 4:09 pm

      I am planning to make this for the 1st time. It looks really good! Can I use red wine instead of white.?

      Reply
      • Tania Sheff says

        March 06, 2025 at 12:04 am

        Hi MJ! Yes, you will change the color and flavor slightly. Happy cooking!

        Reply
    3. Vanessa schroyer says

      November 12, 2024 at 2:45 am

      5 stars
      Delicious ! Added spinach to it and it came out perfect. Thank you for the recipe

      Reply
      • Tania Sheff says

        March 06, 2025 at 12:15 am

        Yes, spinach makes a great addition to this recipe. Thank you for the rating, Vanessa!

        Reply
    4. Marilyn says

      June 09, 2024 at 11:29 pm

      5 stars
      Absolutely delicious recipe!!!

      Reply
      • Tania Sheff says

        September 12, 2024 at 11:13 pm

        Thank you so much, Marilyn!

        Reply
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