Brown Butter Mushroom Orzo
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 lb mushrooms (cremini or button, sliced)
- 1.5 cups orzo pasta
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup parmesan cheese, freshly grated
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 squeeze of lemon juice
Instructions
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the sliced mushrooms in a single layer and cook without stirring for 2-3 minutes to get a good sear. Stir and continue cooking until they are golden brown and all moisture has evaporated. Season with a pinch of salt and pepper, then remove the mushrooms from the skillet and set them aside.
- In the same skillet, turn the heat down to medium and add the 4 tablespoons of unsalted butter. Melt the butter, whisking occasionally. Watch closely as it begins to foam and then develops small brown specks. Once it smells nutty and turns a golden amber color, move immediately to the next step to prevent burning.
- Add the minced garlic and the dry orzo pasta directly into the browned butter. Stir constantly for about 1-2 minutes. Toasting the orzo in the butter adds an extra layer of flavor and ensures the pasta holds its shape during simmering.
- Pour in the broth and add the dried thyme. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom.
- Remove the lid and stir in the cooked mushrooms, grated parmesan cheese, and a squeeze of fresh lemon juice. The lemon juice helps cut through the richness of the butter. Stir until the cheese is melted and the mixture is creamy. Garnish with fresh parsley and serve immediately.
Find it online: https://www.pleasecook.com/dinner/brown-butter-mushroom-orzo/