Recipe for Mushroom Orzo Pasta

There are very few things I actually look forward to eating cold out the fridge the next day, but this orzo?  Is one of them.  In fact, I don't think I've ever made it without hitting the leftover container at least ONCE before going to bed after I make it.  It's probably my favorite side dish to make and to eat.

And fortunately, it's not even remotely complicated.  You'll need:

• 1 large yellow onion
• 1/2 a stick of salted butter
• 1 pound of ORZO pasta
• 1 pound of fresh sliced mushrooms
• 1 tablespoon of chicken BASE (not bouillon)
• 3-4 cups of warm water
• 1/4 cup of cream
• 1 cup of shredded or grated carrots (totally optional)

I start the same way EVERY good meal starts, by chopping up an onion.

Then it's time to get the mushrooms going.  I always cook mushrooms the same way: I throw them in a skillet and turn the heat on med-high.I always COVER the mushrooms so they actually cook instead of just browning.  This is the best way to get all the water out of them. While the mushrooms are cooking down, I get out another skillet with slighter higher sides.  Don't worry about using a pot with a lid, because you won't need one.  I throw the chopped onions in the pan with some butter and start sauteing.  If you're adding carrots (which I recommend, but didn't have on hand at the time I photographed this), go ahead and sautee them with the onions.  I usually use about a cup of shredded or grated carrots. I stir em up, but not constantly.  I want them to get all glisteny and a little bit brown. What you're looking at is honestly my favorite smell in the universe.  Newborn noggin might be the only smell better than onions sauteing in butter.  I have a hard time thinking of a bad meal that begins with onions and butter. When the onions are ready, I get out the orzo.  The only place I can ever find orzo pasta is at Fred Meyer and it's their Private Selection store brand.  It's $1.49 full price,but occasionally I can stock up at .99 cents a bag when it's on sale.  Either way, it's a hell of a lot cheaper than its Italian counterpart: risotto and much, MUCH easier to make.

I throw the entire bag into the pan with the onions and begin browning it.  (You might notice that this is a DIFFERENT pan.  It took me THREE attempts to get all the photos for this recipe.  THREE ATTEMPTS.  I kept forgetting to photograph every step!)

I stir it constantly until it starts to turn brown, like so:

Then I reduce the heat to medium and get out my chicken base.  Can we stop a minute here and discuss the merits of chicken base?  Chicken base is a recipe SAVER.  It makes EVERYTHING taste better.  I cook my vegetables in a mixture of chicken base and butter.  I use it in my mashed potatoes.  It's salty and flavorful and WAY WAY better than bouillon.  It makes canned broth taste like dishwater.  The difference between base and bouillon is like the difference between a VHS tape and a DVD.  It's also where this recipe gets is FLAVOR from, so don't skimp.

The only downside is that it's a bit spendy.  That little jar is usually around $6.  I also buy organic chicken base for when I make things for the kids and it's closer to $8 a jar.  WORTH IT THOUGH.  I promise!  I use it all the time and it still lasts a while.

This recipe needs about a tablespoon of chicken base.

And three to four cups of hot water.  I dissolve the chicken base in the water (with a whisk, it's thick!).

And then throw all that tasty chickeny goodness into the pan with the orzo.

And here's the part where I'm missing a bunch of photographs!  Sorry!  Basically you want to cook the orzo until all the water is absorbed and you want to stir it CONSTANTLY.  If it starts to stick to the bottom of your pan, it's a clue that the heat is too high.  If the orzo sticks and you have to scrape it off too many times, it will turn out a little gooey in the end, rather than fluffy, so I always watch it carefully and stir it constantly.  This isn't a recipe you can set and forget.

For a moment, just ignore the cream in the next photo and focus your gaze instead on the fluffy texture of the finished product.   I always like to taste test the orzo as I go along because it can be hard to tell if it's done all the way just from looking at it.  You may need to add up to a cup of additional water (but don't bother adding more chicken base because it can get too salty). 

When your texture is perfect, go ahead and add a dash of cream.  I think I generally use about a quarter of a cup, sometimes less, sometimes more.  It doesn't take much!

Next add your mushrooms.  Again, I'm missing some pictures here.  At last check, I was cooking the mushrooms down with a lid, right?  Well after the water is all cooked out of them and they begin to stick to the pan, I add a couple pats of butter (and some white wine if I have any on hand) and brown the mushrooms a litte bit before adding them to the orzo. Mix them in and you're done!  My favorite side dish in all its mushroomy glory.

RECIPE FOR MUSHROOM ORZO PASTA

• 1 large yellow onion
• 1/2 a stick of salted butter
• 1 pound of ORZO pasta
• 1 pound of fresh sliced mushrooms
• 1 tablespoon of chicken BASE (not bouillon)
• 3-4 cups of warm water
• 1/4 cup of cream
• 1 cup of shredded or grated carrots (totally optional)

Chop onion and saute in 3 tables of butter until it begins to brown, add orzo and brown, stirring constantly.  In a separate pan cook mushrooms, covered, until all water has been removed, then add two tablespoons of butter (and wine, optional!) and saute until slightly browned.  Once orzo is multi-colored, add three cups of hot water mixed with one tablespoon of chicken base.  Stir constantly until liquid is absorbed, checking frequently for doneness.  Add more water if necessary. Once water is absorbed and orzo is al dente, add a dash of cream and combine with the mushrooms.  Serve hot (or cold, or reheated, or for lunch the next day straight out of the fridge).

Enjoy!

Comments

[kristine]

Thanks so much for posting the mushroom orzo recipe. My 4 yr old, loves mushrooms. I'll be running out to get the orzo , after nap. So we can have it tonight-thanks!

[Sherry]

That looks so delicious, I have to try it!

[Kerri]

Hey, don't worry if you don't get a photo of every single step! I love the PW recipes, but sometimes I think she takes way too many pictures. (Here's a picture of my fork going into the dish. Here it is two inches above the dish. Here it is four inches above the dish...etc.) :-) You got all the important shots of things browning, etc.

My husband is a freaky loser who hates mushrooms. Does this taste good without them or is there some other veggie that might taste good?

Also, is the chicken base dissolved in water tons better than a can of chicken broth? I have never used that product, although I've seen it and wondered.

[grammice]

OOOO I was looking for something different to cook this weekend....hmmm could you add seafood like shrimp or scallops oooo chopped crab? Its high crab season here. I could get fresh picked crab right from the coast. Have you ever added sausage? Sorry, I always try to expand. Husband has to have MEAT at dinner. Not fussy about what kind just make sure theres meat somewhere on his plate. LOL

[lolismum]

Looks great. I'll try this tonight.

Amanda, you had a recipe for oven browned cauliflower sometime in the summer. I printed it out and lost it. Can you please post that too?

[Annagrace]

I'm so glad you posted this--yum, yum, yum!

[beth]

Nom. Nom. Nom. I'm with you on the base, that stuff rocks.

[Jane]

Thanks for the recipe Amanda. I plan on trying it this week. Is there any way you could link back to your previous menus? I must admit I "browse" through blogs for menu ideas & you made something with chicken thighs one night & shepherds pie the next (I think). Thanks!!

[jessica fantastica]

How important is it to use salted butter? I usually buy unsalted. I think I'll consult Google to see what the difference is...but if your recipe calls for salted I think I can make the change! :)

[Sheryl]

Making this for church potluck tonight.

[Patty]

Made this on Christmas Eve and it was delicious! I got raves from everyone. Thank you!

[buy carisoprodol]

Wow..I love that.. Looks so delicious.. :)
thanks for sharing..

[meme]

this looks good i am going to cook this on Saturday...i look fwd to seeing my kids face smile!

[tables]

This one is yummy! I have tried this for many times and my family still loves it. Thanks for this recipe!

[Mack Shepperson]

Yum! I love both mushrooms and pasta. The whipping cream would make this very savory. This is definitely a delish hodgepodge.