The secret to this creamy vegan mushroom orzo is that it's not only filled with mushrooms but also finished with a porcini mushroom cream, and it all comes together in one pot.
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I make this whenever I need something quick and cozy. Orzo is my go-to for meals that need to come together fast, and this mushroom version is the newest addition to my orzo recipes.
I tried a few different ways to get that ultra creamy texture, and I often find that fresh mushrooms alone don't give enough flavor. That's where dried mushrooms come in: they take this orzo to a whole other mushroom level.
Dried mushrooms have already been the trick in my Mushroom Soup, my Mushroom Ragout and my Dairy-Free Green Bean Casserole.
Ingredients and Swaps
- Dried porcini: Sold in small bags, like these dried porcini at Walmart.
- Shiitake: Usually sold in 3.5 oz packs; you need two. If you use cremini (baby bella) instead, brown them in the oil first before adding the broth, so they taste stronger.
- Orzo: Barilla orzo is my favorite. The time on the package (9 minutes for Barilla) is always for cooking it in a big pot of boiling water. Cooked right in the broth like here, it usually takes me 12-15 minutes. If it's still firm, add a splash of vegetable broth and keep cooking.
- Leek: Rinse the slices well; grit hides between the layers.
- Coconut milk: Canned full-fat. Heavy cream works too if you don't need it dairy-free.
- Vegetable broth: Brands vary a lot in salt, so only add salt at the end.
See recipe card for quantities.
How to Make Mushroom Orzo (Step-by-Step Photos)
Step 1: Pour the broth over the dried porcini and let them soak for at least 15 minutes while you cook.
Step 2: Cook the leek and garlic in olive oil for a few minutes until soft.
Step 3: Add the shiitake, orzo, broth, thyme and rosemary and simmer. Stir every couple of minutes so the orzo doesn't stick to the bottom. Drain the porcini (discard the broth) and blend them with the coconut milk until completely smooth.
Step 4: About 5 minutes before the orzo is done, stir in the porcini cream and finish cooking until the orzo is tender and creamy.
Tips for the Best Result
- Take it off the heat while it still looks a little loose. The orzo keeps absorbing liquid and thickens within a few minutes of standing.
- Make it heartier: Stir in a can of drained and rinsed white beans or chickpeas with the porcini cream so they warm through. This will also add some protein.
- Add some greens: I also like stirring in a few handfuls of fresh spinach at the very end.
- Leftover coconut milk? My French Onion Orzo uses a cup of it, or stir it into my Coconut Basmati Rice.
- Leftover dark green leek tops? They're great in my Leek and Potato Soup.
Storage
I like this orzo best fresh. It's not a dish I'd make ahead, because the orzo keeps soaking up the sauce and can turn mushy when reheated. If you do need to store it, though, here's how I'd do it:
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of vegetable broth or coconut milk and reheat in the microwave, stirring until creamy again.
- Freezing: I don't recommend it; the texture changes.
More Mushroom and Orzo Recipes
📖 Recipe
Ultra Creamy Mushroom Orzo
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Equipment
- 1 large pot or deep skillet
- 1 high-speed blender or immersion blender
Ingredients
Porcini Cream
- heaped ½ cup (20 g) dried porcini
- 1 cup (240 ml) veggie broth
- ½ cup (120 ml) coconut milk *or heavy cream
Orzo
- 2 tablespoon olive oil
- 1 medium leek *halved lengthwise, rinsed and thinly sliced
- 2 garlic cloves *minced
- 7 oz (200 g) shiitake mushrooms *thinly sliced, see notes for substitution
- 2 cups (400 g) orzo
- 4,5 cups (1080 ml) veggie broth
- ½ teaspoon thyme
- ½ teaspoon rosemary
- salt to taste
Instructions
- Pour the vegetable broth over the dried porcini and set aside to soak for at least 15 minutes.heaped ½ cup dried porcini, 1 cup veggie broth
- Heat the olive oil in a large pot over medium heat. Add the leek and garlic and cook for 3-4 minutes until soft and fragrant.2 tbsp olive oil, 1 medium leek, 2 garlic cloves
- Add everything else. Bring to a boil, then lower to a gentle simmer and cook uncovered for about 12-15 minutes, stirring often. I used about 1 teaspoon of salt but this depends on how salted your veggie broth is.7 oz shiitake mushrooms , 2 cups orzo, 4,5 cups veggie broth, ½ tsp thyme, ½ tsp rosemary, salt to taste
- While the orzo cooks, drain the porcini (discard the soaking broth) and blend them with the coconut milk until smooth.½ cup coconut milk , heaped ½ cup dried porcini
- About 5 minutes before the orzo is done, stir in the porcini cream. Simmer, stirring, until the orzo is tender and creamy. Taste for salt.
Video
Notes
- Orzo still firm? Add a splash of vegetable broth and keep cooking. It thickens as it stands, so take it off the heat while it still looks a little loose.
- Cremini: If you choose cremini (baby bella) instead of shiitake, brown them in the oil first, then add the leek, garlic and everything else.
- Leftovers: I'm not a fan of storing orzo it definitely tastes best fresh. Leftovers keep up to 3 days in the fridge though, reheat with a splash of broth or coconut milk.
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