This Creamy Garlic Mushroom Orzo is a comforting one-pan meal that feels indulgent yet light. It features tender orzo simmered in a garlicky, creamy sauce with seared mushrooms for deep flavor. You’ll love its risotto-like texture without the constant stirring.
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Why You’ll Love This Creamy Garlic Mushroom Orzo
- One-pan wonder: Maximum flavor with minimal cleanup in a single skillet.
- Comfort texture: Orzo becomes plump and creamy, like a risotto.
- Versatile base: Easily customize with different mushrooms or proteins.
- Deep flavor: Searing mushrooms builds a savory, umami-rich foundation.
Ingredients & Tools
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 450 g cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 4 large garlic cloves, minced
- 300 g uncooked orzo pasta
- 120 ml dry white wine (like Sauvignon Blanc)
- 720 ml chicken or vegetable broth, warmed
- 2 tsp fresh thyme leaves, plus more for garnish
- 115 g full-fat cream cheese, softened
- 50 g freshly grated Parmesan cheese
- To taste salt and freshly ground black pepper
- For garnish fresh parsley, chopped
Tools: A large, deep skillet or Dutch oven with a lid, a wooden spoon, and a measuring jug.
Notes: The quality of your ingredients really shines here. Using a good, flavorful broth is key as the orzo soaks it all up. And don’t skip the fresh thyme—its floral, slightly minty aroma is the perfect counterpoint to the earthy mushrooms.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t crowd the mushrooms. This is the golden rule. If you dump all the mushrooms in at once, they’ll steam and become soggy. Cook them in batches if needed to ensure they get a proper sear and develop that deep, caramelized flavor.
- Why warm broth? Adding cold broth to the hot pan will shock the orzo and slow down the cooking process, potentially making it gummy. Keeping the broth warm helps maintain a steady simmer, allowing the orzo to cook evenly and absorb liquid perfectly.
- The power of cream cheese. Using full-fat cream cheese gives you a lush, stable creaminess without the risk of the sauce splitting, which can sometimes happen with heavy cream. Let it sit out to soften so it incorporates smoothly into the hot orzo.
- Toast the orzo. After you’ve sautéed the aromatics, let the dry orzo toast in the pan for a minute. You’ll notice a nutty aroma—this simple step adds another layer of flavor and helps the pasta maintain a better texture.
How to Make Creamy Garlic Mushroom Orzo
Step 1: Sauté the Mushrooms. Heat the olive oil and butter in your large skillet over medium-high heat. Once the butter has melted and foamed, add the sliced mushrooms in a single layer. You’ll hear a satisfying sizzle. Resist the urge to stir them immediately—let them cook for 3-4 minutes until they develop a beautiful golden-brown sear on one side. Then, give them a good stir and season with a pinch of salt and pepper. Cook for another 3-4 minutes until they’re browned all over and have released their moisture. Transfer them to a plate and set aside.
Step 2: Build the Flavor Base. Reduce the heat to medium. Add the diced onion to the same skillet (no need to wipe it out—all those browned bits are flavor gold!). Sauté for about 4-5 minutes, until the onion turns soft and translucent. Now, add the minced garlic and cook for just 30-60 seconds until it becomes incredibly fragrant. You have to be careful here—burnt garlic tastes bitter, so keep it moving.
Step 3: Toast the Orzo. Add the dry orzo to the skillet with the onions and garlic. Stir constantly for about 1-2 minutes. You’ll notice the orzo grains will turn a shade lighter and you might catch a lovely, nutty scent. This toasting step is a little trick that adds depth and helps prevent the pasta from becoming mushy later on.
Step 4: Deglaze with Wine. Pour in the white wine. It will hiss and steam dramatically—this is a good sign! Use your wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the wine simmer and reduce for about 2 minutes, until the sharp alcoholic smell has cooked off and you’re left with just the wine’s acidity and fruitiness.
Step 5: Simmer the Orzo. Add the warm broth and the fresh thyme leaves to the skillet. Give everything a good stir to combine. Bring the liquid to a lively simmer, then immediately reduce the heat to low and cover the skillet with a lid. Let it cook for about 10-12 minutes. You’ll want to give it one quick stir halfway through to prevent sticking. The orzo should be tender and most of the liquid should be absorbed.
Step 6: Create the Creamy Sauce. Turn off the heat. Add the softened cream cheese and the grated Parmesan directly into the hot orzo. Stir vigorously—the residual heat will melt the cheeses and create a wonderfully smooth and creamy sauce that coats every grain of pasta. If the sauce seems a bit too thick, you can add a splash more warm broth to loosen it up.
Step 7: Combine and Finish. Gently fold the reserved sautéed mushrooms back into the creamy orzo. Taste it—this is the most important part. Adjust the seasoning with more salt and plenty of freshly cracked black pepper. The dish should be savory, creamy, and well-balanced.
Step 8: Garnish and Serve. Spoon the creamy orzo into bowls and garnish generously with chopped fresh parsley and an extra sprinkle of thyme leaves. The pop of green color and fresh herb flavor is the perfect finishing touch. Serve it immediately while it’s still steaming hot and luxuriously creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; creamy sauces can separate and orzo turns mushy.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the creamy orzo beautifully, cleansing the palate between bites.
- Pan-seared lemon chicken breasts or thighs — The zesty, crispy chicken provides a fantastic protein boost and its bright flavor complements the earthy mushrooms and garlic in a really harmonious way.
- Garlicky sautéed spinach or kale — This doubles down on the garlic theme and adds a vibrant, healthy green element to your plate. It wilts down perfectly and mingles with the orzo.
Drinks
- A crisp, unoaked Chardonnay or Pinot Grigio — The same wine you used in the recipe will pair wonderfully, echoing those flavors. Its acidity helps balance the creaminess of the dish.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and act as a palate cleanser, making each bite of the orzo taste new again.
Something Sweet
- Dark chocolate pots de crème — These individual, intensely chocolatey desserts are rich and smooth, providing a decadent, contrasting finish to the savory, earthy main course.
- Lemon sorbet with fresh berries — The ultimate light and refreshing end to the meal. The tartness of the lemon and the sweetness of the berries are a perfect, clean finish.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan with mushrooms. I’ve messed this up before too, eager to get everything cooked. But it creates steam, preventing that crucial browning. You end up with boiled, rubbery mushrooms instead of savory, caramelized ones. Cook in batches if your pan is small.
- Mistake: Adding cold broth. This is a common one. Cold liquid shocks the cooking process, making the orzo’s starch release inconsistently and potentially resulting in a gummy, sticky texture instead of a creamy one. A little time warming the broth makes a world of difference.
- Mistake: Overcooking the garlic. Garlic burns in a heartbeat and turns bitter, which can ruin the entire flavor profile of the dish. Add it after the onions are soft and cook it for no more than a minute until it’s just fragrant.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pan after cooking the mushrooms and onions are pure flavor. If you don’t deglaze with wine (or broth), you’re leaving the best part behind. Scrape that pan!
Expert Tips
- Tip: Use a microplane for the garlic. Instead of mincing, grate your garlic cloves on a microplane. It creates a near-paste that distributes the garlic flavor more evenly throughout the entire dish, ensuring you get a hint in every single bite.
- Tip: Let it rest. After you’ve stirred in the cheeses and mushrooms, turn off the heat, put the lid back on, and let the orzo sit for 3-5 minutes. This allows the pasta to fully absorb the sauce, resulting in a creamier, more cohesive final texture.
- Tip: Boost the umami. For an even deeper savory flavor, add a teaspoon of tomato paste when you’re cooking the onions. Let it cook for a minute until it darkens slightly—it adds a wonderful background richness that complements the mushrooms perfectly.
- Tip: Make it ahead. This dish reheats surprisingly well. Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop with a splash of broth or water to loosen the sauce back up to its creamy consistency.
FAQs
Can I make this creamy garlic mushroom orzo without wine?
Absolutely! The wine adds acidity and complexity, but you can easily omit it. Simply substitute it with an equal amount of additional broth. To make up for the lost acidity, you can add a tablespoon of fresh lemon juice at the very end with the cheeses—it will brighten the whole dish up beautifully.
What can I use instead of cream cheese?
If you’re not a fan of cream cheese, mascarpone is a fantastic, even richer substitute. For a lighter option, you can use full-fat Greek yogurt or sour cream, but be sure to stir it in off the heat to prevent curdling. The sauce will be a bit tangier, but still delicious.
Is orzo considered a low-carb pasta?
Orzo is traditionally made from semolina flour, just like regular pasta, so it is not low in carbohydrates. For a truly low-carb version, you could experiment with cauliflower rice, but the cooking method and liquid amounts would need to be adjusted significantly, as it won’t behave the same way.
My sauce is too thick. What should I do?
No worries, this happens! The orzo continues to absorb liquid as it sits. Simply stir in a splash of warm broth or even a bit of hot water, one tablespoon at a time, until the sauce loosens up to your desired consistency. It should be creamy and fluid, not stiff.
Can I freeze the leftovers?
I wouldn’t recommend it, honestly. Dishes with a creamy, dairy-based sauce and pasta don’t tend to freeze well. The sauce can separate and become grainy upon thawing, and the orzo can turn mushy. It’s best enjoyed fresh or stored in the fridge for a few days.
Creamy Garlic Mushroom Orzo
Make this easy Creamy Garlic Mushroom Orzo in one pan for a rich, comforting meal. Ready in 40 minutes! Get the simple, delicious recipe here.
Ingredients
For the Ingredients
-
2 tbsp olive oil
-
1 tbsp unsalted butter
-
450 g cremini mushrooms (sliced)
-
1 medium yellow onion (finely diced)
-
4 large garlic cloves (minced)
-
300 g uncooked orzo pasta
-
120 ml dry white wine (like Sauvignon Blanc)
-
720 ml chicken or vegetable broth (warmed)
-
2 tsp fresh thyme leaves (plus more for garnish)
-
115 g full-fat cream cheese (softened)
-
50 g freshly grated Parmesan cheese
-
salt and freshly ground black pepper (to taste)
-
fresh parsley (chopped, for garnish)
Instructions
-
Heat the olive oil and butter in your large skillet over medium-high heat. Once the butter has melted and foamed, add the sliced mushrooms in a single layer. Resist the urge to stir them immediately—let them cook for 3-4 minutes until they develop a beautiful golden-brown sear on one side. Then, give them a good stir and season with a pinch of salt and pepper. Cook for another 3-4 minutes until they’re browned all over and have released their moisture. Transfer them to a plate and set aside.01
-
Reduce the heat to medium. Add the diced onion to the same skillet (no need to wipe it out—all those browned bits are flavor gold!). Sauté for about 4-5 minutes, until the onion turns soft and translucent. Now, add the minced garlic and cook for just 30-60 seconds until it becomes incredibly fragrant. You have to be careful here—burnt garlic tastes bitter, so keep it moving.02
-
Add the dry orzo to the skillet with the onions and garlic. Stir constantly for about 1-2 minutes. You’ll notice the orzo grains will turn a shade lighter and you might catch a lovely, nutty scent. This toasting step is a little trick that adds depth and helps prevent the pasta from becoming mushy later on.03
-
Pour in the white wine. It will hiss and steam dramatically—this is a good sign! Use your wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the wine simmer and reduce for about 2 minutes, until the sharp alcoholic smell has cooked off and you’re left with just the wine’s acidity and fruitiness.04
-
Add the warm broth and the fresh thyme leaves to the skillet. Give everything a good stir to combine. Bring the liquid to a lively simmer, then immediately reduce the heat to low and cover the skillet with a lid. Let it cook for about 10-12 minutes. You’ll want to give it one quick stir halfway through to prevent sticking. The orzo should be tender and most of the liquid should be absorbed.05
-
Turn off the heat. Add the softened cream cheese and the grated Parmesan directly into the hot orzo. Stir vigorously—the residual heat will melt the cheeses and create a wonderfully smooth and creamy sauce that coats every grain of pasta. If the sauce seems a bit too thick, you can add a splash more warm broth to loosen it up.06
-
Gently fold the reserved sautéed mushrooms back into the creamy orzo. Taste it—this is the most important part. Adjust the seasoning with more salt and plenty of freshly cracked black pepper. The dish should be savory, creamy, and well-balanced.07
-
Spoon the creamy orzo into bowls and garnish generously with chopped fresh parsley and an extra sprinkle of thyme leaves. The pop of green color and fresh herb flavor is the perfect finishing touch. Serve it immediately while it’s still steaming hot and luxuriously creamy.08
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