Home Mains Creamy Artichoke Orzo with Caramelized Mushrooms
A bowl of creamy orzo pasta mixed with artichoke hearts, topped with golden-brown caramelized mushrooms, and garnished with fresh parsley.
1 hour Easy

Creamy Artichoke Orzo with Caramelized Mushrooms

Jump to Recipe

Creamy Artichoke Orzo with Caramelized Mushrooms is a unique and delightful dish that stands out for its use of orzo pasta, known for its ability to absorb flavors and create a creamy consistency, and the caramelized mushrooms, which elevate the dish with its deep, earthy flavor. This recipe showcases how simple ingredients can be transformed into a gourmet meal with a bit of care and attention to detail. It is a versatile dish that can serve as a main course for vegetarians or a sophisticated side dish for a larger meal.

The star of this dish is orzo, a small, rice-shaped pasta that is beloved for its ability to absorb flavors and create a creamy consistency. Cooking orzo directly in a skillet allows it to soak up the vegetable broth and heavy cream, resulting in a rich and satisfying texture. Adding grated Parmesan cheese further enhances this creaminess, lending a slightly nutty and savory note.

Artichoke hearts, a key ingredient in this dish, not only add a unique dimension to the orzo but also bring a host of health benefits. These tender, slightly tangy vegetables complement the creamy base beautifully, providing a burst of flavor and a pleasant contrast in texture. Artichokes are packed with nutrients, making them a healthy and delicious addition to the dish.

Caramelized mushrooms are what genuinely elevate this dish. Cremini mushrooms, or baby bellas, are chosen for their deep, earthy flavor. Caramelizing them in extra virgin olive oil with sugar brings out their natural sweetness and creates a deliciously sticky, golden-brown coating. Caramelization enhances the mushrooms’ flavor and adds a visually appealing element.

The mushrooms are cooked until they release moisture and achieve a beautiful caramelized finish. This technique requires patience but is well worth the effort. The result is a batch of intensely flavorful mushrooms, slightly sweet and irresistibly tender.

This dish is prepared with a sautéing technique that involves finely chopping onions and mincing garlic in extra virgin olive oil, creating a fragrant base that permeates the orzo. Once the orzo is added and toasted, it is simmered in vegetable broth, allowing it to absorb the liquid and develop a rich flavor. The heavy cream and Parmesan cheese are then incorporated, transforming the orzo into a luscious, creamy mixture that is a delight to the senses.

Adding lemon zest and freshly chopped parsley provides a bright, fresh finish that balances the richness of the cream and cheese. Lemon zest adds a subtle citrusy note, while parsley adds color and freshness.

To serve, the creamy artichoke orzo is plated first, creating a smooth, inviting bed for the caramelized mushrooms. The mushrooms are generously spooned on top, their deep brown color contrasting beautifully with the pale, creamy orzo. A final garnish of chopped parsley adds a pop of green, enhancing not just the taste but also the visual appeal of the dish.

This dish is best enjoyed immediately, while the orzo is still warm and the mushrooms are most flavorful. Each bite offers a delightful combination of creamy, tangy, and earthy flavors, with the caramelized mushrooms providing a satisfying chewiness against the smooth orzo.

Creamy Artichoke Orzo with Caramelized Mushrooms is a testament to the magic that can happen when simple ingredients are treated with care. It’s a dish that combines comfort and sophistication, making it suitable for weeknight dinners and special occasions. The harmonious blend of flavors and textures makes every mouthful a pleasure, and the elegant presentation ensures it will be a memorable addition to any meal.

A Peach Thyme Bellini pairs beautifully with Creamy Artichoke Orzo with Caramelized Mushrooms, offering a refreshing contrast to the dish’s rich, savory flavors. The light, fruity notes of peach combined with the subtle herbaceous hint of thyme complement the creamy texture of the orzo and the earthy, sweet caramelized mushrooms, creating a balanced and delightful dining experience.

Creamy Artichoke Orzo with Caramelized Mushrooms

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Creamy Artichoke Orzo with Caramelized Mushrooms is a rich and flavorful dish that combines tender orzo cooked in a creamy, cheesy sauce with tangy artichoke hearts, topped with sweet, caramelized mushrooms for a perfect blend of textures and tastes.

Ingredients

  • For the Creamy Artichoke Orzo
  • 1 cup orzo

  • 2 tablespoons extra virgin olive oil

  • 1 small onion, finely chopped

  • 3 cloves of garlic, minced

  • 1 can (14 ounces) artichoke hearts, drained and chopped

  • 1 cup heavy cream

  • 2 cups vegetable broth

  • 1/2 cup Parmesan cheese, grated

  • 1 tablespoon lemon zest

  • 2 tablespoons parsley, freshly chopped

  • to taste, salt and ground black pepper

  • For the Caramelized Mushrooms
  • 16 ounces cremini mushrooms, sliced

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon sugar

  • to taste, salt and ground black pepper

Directions

  • Caramelize the Mushrooms:
    Heat 2 tablespoons of extra virgin olive oil over medium heat in a large skillet. Add the sliced mushrooms and sprinkle with sugar. Cook, stirring occasionally, until the mushrooms release their moisture and brown and caramelize, about 15 minutes. Season with salt and ground black pepper to taste. Remove the mushrooms from the skillet and set aside.
  • Cook the Orzo in the Same Skillet:
    In the same skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, 3-5 minutes. Then, add the minced garlic and cook for another minute until it becomes fragrant. Add the orzo and toast it for about 2 minutes, stirring constantly. Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Cook the orzo, stirring occasionally, until it absorbs most of the broth and is nearly al dente, which should take about 8-10 minutes.
  • Make the Sauce and Combine:
    Stir in the chopped artichoke hearts, heavy cream, and grated Parmesan cheese. Continue to cook, stirring frequently, until the sauce thickens and the orzo is fully cooked and creamy, about 3-5 minutes. Add the lemon zest and half of the chopped parsley. Stir to combine. Season with salt and ground black pepper to taste.
  • Assemble the Dish:
    Serve the creamy artichoke orzo in bowls or on plates. Top with the caramelized mushrooms. Garnish with additional parsley if desired.

Introducing Palate Passport™

On this episode, join us on an extensive and unforgettable adventure as we delve deep into the vibrant culinary scene of Mexico City, a metropolis where ancient traditions meet modern innovation. From bustling street food markets to world-renowned restaurants, discover why Mexico City is an essential destination for food lovers around the globe!

Leave a Comment

Your email address will not be published. Required fields are marked *

*