Silky orzo, glossy mushrooms, and a bright herb finish come together in under 30 minutes.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 min | 20 min | 30 min | 4 |
Intro
This pantry-friendly dish plays well with what you already have on hand. It comes together in one pot and delivers a gentle mushroom savor with a herb-glazed finish. The result is comforting, quick, and reliably flavorful for weeknights.
The orzo soaks up the mushroom-glistening sauce, while a quick herb butter finish adds a silky, finishing shine. It’s a warm, credible dish you’ll reach for again and again.
The Best Mushrooms for This Recipe
-
White Button vs Cremini (baby bella)
- Pros: Mild flavor, cooks quickly, widely available.
- Cons: Softer bite than mature varieties.
-
Shiitake (fresh)
- Pros: Rich, earth-forward flavor adds depth to the sauce.
- Cons: Can be pricier; slice evenly so they cook uniformly.
-
Portobello caps
- Pros: Deep, meaty texture that boosts heft in the dish.
- Cons: Overly strong if used in large pieces; slice small for balance.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Crushed tomatoes provide body and gentle acidity; swap in tomato passata or a small can of whole tomatoes pulsed once if needed.
- Onion: Builds sweetness and depth; swap in shallot for a mellower kick.
- Garlic: Front-loads aroma; swap in 1/8 tsp garlic powder per clove if you’re short on fresh garlic, or 1/4 tsp granulated garlic per clove.
- Red Pepper: Adds warmth and a subtle kick; swap with a pinch of red pepper flakes or omit for a milder finish.
- Pasta (Orzo): The base; can substitute with small shells or ditalini if needed.
- Herbs: Brighten the finish with parsley plus thyme or chives; dried herbs can work in a pinch, but use half the amount.
Ingredients
Sauce
- Olive oil — 2 tbsp (30 ml)
- Mushrooms — 8 oz (225 g), sliced
- Onion — 1 small (150 g), finely chopped
- Garlic — 3 cloves, minced
- Crushed tomatoes — 14.5 oz can (410 g)
- Vegetable broth — 1 cup (240 ml)
Pasta
- Orzo — 12 oz (340 g)
Finish
- Butter — 2 tbsp (28 g)
- Fresh parsley — 1/4 cup (6–8 g), chopped
- Lemon zest — from 1/2 lemon
- Grated Parmesan (optional) — 1/4 cup (20 g)
- Salt and pepper — 3/4 tsp kosher salt, to taste; pepper — to taste
Directions
- Cook onion and mushrooms (5–7 min) — Warm olive oil in a large pot over medium heat. Add onion and mushrooms; cook until onions are translucent and mushroom edges look glossy and bronze, and most moisture has evaporated.
- Add garlic and deglaze (30 sec) — Stir in garlic until fragrant, about 30 seconds. If the pan looks dry, splash in a small pour of broth to lift the fond.
- Add tomatoes and simmer (5–7 min) — Pour in crushed tomatoes and the remaining broth. Let the mixture bubble gently, reducing slightly so the sauce coats the back of a spoon.
- Stir in orzo and simmer (8–9 min) — Add dry orzo; simmer uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened to glossy, clingy consistency.
- Finish with herbs and glaze (2–3 min) — Remove from heat; whisk in butter, chopped parsley, and lemon zest. Season with salt and pepper; toss to glaze the orzo with a silky sheen.
- Taste and adjust (1–2 min) — If needed, add a pinch more salt or a squeeze of lemon. Serve warm and enjoy.
How to Store Leftovers
- Refrigerate leftovers in an airtight container within 2 hours of cooking.
- Best kept for up to 3 days in the fridge.
- Reheat on the stovetop with a splash of broth or water, stirring until the dish is steaming hot throughout. You can also reheat briefly in the microwave, covered, until warmed through.
What to Serve With Herb-Glazed Mushroom Orzo
- Quick arugula salad with a lemon vinaigrette — a bright, peppery balance to the rich orzo.
- Steamed green beans with a little olive oil and lemon zest — a crisp-green counterpoint.
- Roasted broccoli with garlic and a pinch of chili flakes — a hearty, savory side to round out the plate.
Variations & Tips
- Spicy twist: Add 1/4 tsp red pepper flakes to the onions as they cook for a gentle heat.
- Creamier finish: Stir in 2–3 tbsp cream or an extra pat of butter right before the finish.
- Gluten-free option: Use gluten-free orzo or substitute with small gluten-free pasta; ensure any stock is GF.
- Canned-swap: If you only have canned mushrooms, sauté a minute longer to reduce moisture before adding garlic.
- Herb boost: Swap part of the parsley for thyme or chives for a different aromatic note.
Enjoy Your Herb-Glazed Mushroom Orzo
Savor the balance of earthy mushrooms and bright herbs in every bite. This Herb-Glazed Mushroom Orzo delivers cozy warmth with a crisp, glossy finish—perfect for a comforting weeknight dinner you’ll reach for again and again. Enjoy your delicious, pantry-friendly dish and the simple joy of a meal well made.