Mushrooms are sautéed in a delectable light sauce and then tossed with orzo to create this Savory Orzo with Mushrooms dish. Perfect served as a main dish or as a side.
This recipe almost didn’t happen.
It was a Saturday evening. Ken was busy organizing our garage and I was having fun with furniture in my dining room. I was working hard at transforming my Ikea cube bookshelf into somewhat of a coffee bar slash breakfast bar. Well, I wouldn’t really say I was hard at work. All I did was set it on the floor lengthwise and place my K-Cup machine on top of it. Then I placed a small bowl of K-Cups, some coffee mugs and other novelties on top of it. It looks pretty rad, especially with the Jack Daniels sign propped atop it.
So by this time, I was pretty hungry. I almost ordered take out but I was too lazy to go pick it up. I decided to try out a recipe that I found in the most recent Food Network magazine. Instead of using the wild rice that the recipe called for, I would use orzo. I started cooking the pancetta and then proceeded to add a splash of sherry to the pan. Big mistake. The pan was too hot. A huge cloud of smoke (or maybe vapor) burst into the air. And then my house was smoky. And it didn’t smell good at all. Not to mention that I was afraid my smoke alarms were going to go off. Or worse, my fire sprinklers would give my house a shower.
None of that happened. But this did.
Savory Orzo with Mushrooms
After my frustration wore off, I decided to throw my own recipe together. Sorry Food Network Magazine. But don’t you worry, there are a ton of other recipes in your magazine that I want to make.
I made sautéed some onion, garlic and fresh thyme in some butter and turkey stock. Then I added some sherry and mushrooms (no crazy smoke incidents this time) and cooked the mushrooms until tender. Cream, ground pepper and a dash of salt finished off this sauce. I tossed the mixture with some cooked orzo and then sprinkled it with a little parsley.
Yum. A simple gourmet type dish without all the elbow grease.
- 1¼ C cooked orzo
- 3.5 oz package of shittake mushrooms, sliced
- 8 oz package of baby bella mushrooms, sliced
- 1 tbsp sherry
- 1 small sweet onion (about ⅓ C) diced
- 2 cloves of garlic, minced
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- 2 tbsp turkey stock
- 1 tbsp heavy cream
- Salt and ground pepper to taste
- Fresh shredded parmesan cheese for topping
- Fresh Italian Parsley, chopped (use for garnish)
- In a large skillet, melt the butter, Add the onion, garlic, thyme and turkey stock and cook until the onion is tender. Stir occasionally so the onion and garlic do not burn.
- Add the sherry and mushrooms and cook until tender.Add cream, salt and pepper to taste, mix well and then remove from heat.
- Mix in the cooked orzo. Place in serving bowls and top with shredded parmesan cheese and parsley
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