Ya’ll this recipe is so good! It was one of those happy accident recipes that just came together one night.
I was cooking dinner and needing to clean out the fridge from some things that were going to go bad. I found some orzo pasta in the pantry, cream, and mushrooms.
It turned out to be a great side dish for the dinner we were having. Which funny enough I cannot even remember what it was so obviously this was the star of dinner.
Since that first night I’ve made this no less and half a dozen times and have just tweaked it to make it even better. While it’s great on its own, it would also be great with some lemon chicken added.
Mmmm…I’m going to have to try that next time.
Start by cooking your orzo according to package directions to al dente. Drain and toss with 1 Tbsp of olive oil to keep it from sticking together.
While the orzo is cooking, start cooking the mushrooms in a large skillet over medium-high heat with the remaining olive oil and garlic. Stir occasionally until the mushrooms just begin to wilt.
Reduce the heat to medium-low and add the heavy cream and grated parmesan. Stir together and let simmer for a couple minutes then stir in the cooked orzo pasta.
Season with salt and pepper, to taste and remove from heat. Stir in the fresh parsley and serve immediately.
I’ve made a lot of pasta dishes on this little blog and this one is definitely in my top 10 favorites that I’ve ever made. You can absolutely eat it on its own as well, it’s that good.
Garlic Parmesan Mushroom Orzo
- 1 lb orzo
- 2 Tbsp olive oil divided
- 8 oz baby bella mushrooms sliced
- 1 clove garlic smashed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh flat-leaf parsley chiffonade
- In a large stockpot, cook orzo according to package directions until al-dente. Drain and toss with 1 Tbsp of olive oil and set aside.
- In a large skillet, add remaining Tbsp of olive oil, sliced mushrooms, and garlic. Season with salt and pepper, to taste.
- Heat over medium-high heat, stirring occasionally, until mushroom just begin to wilt; about 5-7 minutes.
- Reduce heat to low and add orzo pasta, heavy cream and grated parmesan. Stir to combine and heat slightly, then remove from heat.
- Stir in fresh parsley and serve.