Introduction: Delicious Mushroom Orzo Pasta Recipe

This is a delicious and easy recipe that takes about 20-30 minutes to prepare and uses just a few ingredients that you probably already have in your house.  I stole this recipe from my favorite cookbook, Hugh Fearnley-Whittingstall's "River Cottage Veg Everyday!", and made a few minor adjustments.  The cookbook has amazing vegetarian recipes that are very easy to make and don't have a very long list of obscure ingredients.  I cook from it nearly every night.

I hope you enjoy!

Step 1: What You'll Need:


1 cup of orzo pasta
2 tablespoons of butter
2 tablespoons of olive oil
4 cups of cleaned, sliced mushrooms (a variety is great, but I only had Baby Bellas on hand)
4 chopped cloves of garlic
2 teaspoons of balsamic vinegar
1/2 cup dry white wine (I just used the kind I happened to be drinking at the time)
1/2 sour cream or creme fraiche 
handful of parsley
salt and pepper to taste

Other items:
You'll need a skillet (I use my good ole dependable cast iron skillet) a deep saucepan to cook the orzo, collander, sharp knife, chopping board, and a spatula.

Step 2: Cooking the Orzo

Fill a large saucepan with 4 cups of water.  Put oven on medium high.  Once at a roiling boil, add a sprinkle of salt and 1 cup of orzo.  Cook until al dente (about 8 minutes).  Drain the pasta in a collander and set aside.

Step 3: Cooking the Mushrooms

Heat 1 tablespoon of butter and 1 tablespoon of butter in your skillet on medium-high.  Add half the mushrooms and cook, stirring often until all the liquid released has evaporated and the mushrooms are starting to caramelize.  Transfer the mushrooms to a plate and repeat with the rest of the oil, butter, and mushrooms.  

Cooking the mushrooms in two batches avoids overcrowding and ensure the best cooking for the mushrooms.

Step 4: Combining the Mushrooms

Return the first batch of mushrooms to the skillet.  Add the garlic and balsamic vinegar and cook, stirring, for a minute or two.  Add the white wine and cook until there is almost no liquid left.  Add the sour cream (or creme fraiche), reduce the heat a little and stir until it is just about simmering.  Season with salt and pepper to taste.  I also add a few sprinkles of cayenne pepper because I like a little kick!

Step 5: Adding the Orzo

Combine the cooked orzo pasta and mix well.  Serve scattered with lots of chopped parsley. 

Step 6: Enjoy!

Enjoy and please let me know what you think!