Monday, June 4, 2012

Mushroom Basil and Parmesan Orzo - Erin

This is just a variation of Brendan's Orzo with Parmesan and Basil that I made one night when I had a bunch of mushrooms to use up.  You could do it with whatever mushrooms you can find, but I love getting a range of different types and shapes.  My favorite place to find the weirder mushrooms is usually Asian stores, but some grocery stores have a good variety too, so you can just use whatever you can find!

what you will need
3 Tbsp. butter
1 1/2 cups orzo 
2 cups mushrooms, cut into bite-size pieces
3 cups chicken broth
1/2 cup grated parmesan cheese
6 Tbsp. fresh basil sliced Chiffonade style
salt and pepper to taste

First, melt the butter in a skillet over medium-high heat.  Add the orzo and saut√© for about 2 minutes, until slightly brown.  Add the mushrooms, and stir to mix.  Then add the broth and bring to a simmer until the orzo is tender and liquid is absorbed, about 15 minutes.  Right before serving, mix in parmesan and basil.  Season to taste with salt and pepper, and enjoy!

one year ago:


  1. We grew mushrooms a few years ago, and decided that it was a lot less trouble to buy them. And considering how many mushrooms we got, it was cheaper too. But it was still fun to harvest "our own" mushrooms.

    spore syringe

  2. That sounds great, was it fairly idiot-proof? I'd love to try it, but I'd worry I'd grow something poisonous! For now we just get them at the Asian grocery stores where they have a much better selection for a lot less than other grocery stores!