top of page

Creamy Garlic & Mushroom Orzo

This Garlic & Mushroom Orzo is wrapped in a creamy sauce and all made in one pot. Incredibly flavorful, comforting, makes an amazing side dish or meatless main course. Ideal for busy weekdays or for a quick romantic dinner with your loved one!


One of the awesome things about this recipe is that it's ready in less than 30 minutes and it has gorgeous flavor and texture. It reminds risotto, but in fact it is much easier. Key ingredients for this recipe are orzo pasta, mushrooms, garlic, heavy cream, dry white wine and parmesan. Wine gives a gorgeous aroma to the dish, so be sure to use a good one! You can either use fresh mushrooms like portobello or porcini etc., but canned mushrooms is also a great and quick option. Since I am trying to cook as healthy as possible, for this recipe I used extra virgin olive oil and a 15% fat heavy cream. Feel free to use butter instead of olive oil and full fat heavy cream instead of a light one.

Can I store/ reheat leftovers?

Ideally NOT, but if so, you can store leftovers in an airtight container in the fridge. When ready to consume it, reheat on low heat on the stove with a splash of liquid (water, milk, heavy cream) to loosen out the sauce.



Servings: 4

Preparation time: 5 mins

Cooking time: 15 mins


250 gr orzo pasta

300 gr mushrooms, sliced (fresh or canned)

1/2 cup freshly grated parmesan

1 big onion, minced or finely chopped

2 cloves of garlic, minced

2 tbsp. extra virgin olive oil

120 ml dry white wine

200 ml heavy cream

1 vegetable cube

salt & pepper

Serve with:

Freshly cracked black pepper

Parmesan shavings or grated parmesan

fresh chopped onion

chopped parsley


  • In a medium pot heat olive oil. Add mushrooms and sauté until golden brown. Add minced onion and garlic and sauté for a minute or until they become transparent and not brown.

  • Next, add orzo and sauté for a minute or until slightly brown.

  • Add wine, reduce heat to medium and allow it to simmer, while stirring often, until it's almost evaporated. It's important to reduce down the wine, otherwise it will be too strong in the sauce.

  • Gradually add heavy cream. Add vegetable cube and season with salt & pepper.

  • Cook on low heat for approximately 12-15 minutes, while stirring frequently, until orzo is cooked al dente and the sauce has thickened. (If you over reduce the sauce, just add a splash of water and cook for a minute, while stirring).

  • Remove from heat and stir through the parmesan.

  • Serve (immediately) hot with some extra parmesan, freshly cracked pepper, fresh chopped onion or parsley and enjoy!

I' d love to know if you made this recipe. Use #sweetandsaltyfeelings and tag @sweetandsalty_feelings Follow along on Instagram, Facebook or Pinterest. Also, subscribe to the newsletter and stay up to date for upcoming recipes!


bottom of page