Best 5 Lukes Wild Mushroom Orzo Recipes

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**Welcome to a culinary journey with Luke's Wild Mushroom Orzo, where hearty flavors and earthy aromas intertwine to create a symphony of taste.**

Indulge in a delectable medley of mushrooms, slow-cooked in a rich broth infused with aromatic herbs, perfectly complementing the tender orzo pasta. This versatile dish offers a vegetarian main course, an elegant side dish, or an impressive addition to your holiday table. Explore variations that cater to different dietary preferences, including a vegan version brimming with plant-based goodness. Discover the secrets behind this culinary masterpiece, from selecting the freshest mushrooms to mastering the art of slow-cooking, ensuring every bite is an explosion of flavor. Get ready to tantalize your taste buds and embark on a culinary adventure with Luke's Wild Mushroom Orzo.

Let's cook with our recipes!

WILD MUSHROOM ORZO



Wild Mushroom Orzo image

This creamy, savory dish is prepared like a risotto. Any flavor chicken broth will do; I like the white wine and herb.

Provided by Whedonite

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 3/4 cups chicken broth
2 1/4 cups water
1 tablespoon olive oil
1/2 lb sliced shiitake mushroom
1/2 lb sliced white mushroom
1/2 lb orzo pasta
1/4 cup fresh grated parmesan cheese

Steps:

  • Bring broth and water to a simmer in saucepan.
  • Meanwhile, heat oil in large skillet. Add mushrooms; cover and cook 2 minutes.
  • Add orzo and cook another 2 minutes, stirring, until pasta is lightly toasted.
  • Begin ladling hot liquid into pasta mixture, about a cup at a time. Stirring frequently, allow each ladleful to absorb before adding another. When all liquid has been used, the mixture will be thick and creamy.
  • Remove from heat and stir in grated Parmesan. Serve topped with crushed black pepper, if desired.

Nutrition Facts : Calories 326.9, Fat 7.5, SaturatedFat 2, Cholesterol 5.5, Sodium 624.3, Carbohydrate 49.2, Fiber 3.8, Sugar 4.5, Protein 16.2

WILD MUSHROOM AND ORZO "RISOTTO"



Wild Mushroom and Orzo

Categories     Mushroom     Pasta     Side     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

7/8 to 1 ounce dried porcini mushrooms*
1 1/2 cups hot water
3 tablespoons olive oil
1 medium onion, chopped
2 cups orzo
3 1/2 to 4 cups canned low-salt chicken broth
1/2 cup freshly grated Parmesan cheese (about 1 1/4 ounces)
Salt and freshly ground pepper
Minced fresh parsley
*Porcini are available at Italian markets and specialty foods stores.

Steps:

  • Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze mushrooms and chop.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add orzo and stir until coated with oil. Mix in chopped mushrooms.
  • Meanwhile combine 4 cups broth other medium saucepan. Bring to simmer. Reduce heat to low and keep hot.
  • Add 1 cup liquid to orzo, adjust heat so liquid simmers slowly and cook until orzo absorbs liquid, stirring occasionally. Continue adding liquid 1 cup at a time, simmering until each addition is absorbed before adding next and stirring occasionally until orzo is just tender and liquid is creamy, about 30 minutes. Stir in Parmesan. Season with salt and pepper. Garnish with parsley.

MUSHROOM ORZO



Mushroom Orzo image

After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Provided by BABARCLAY

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Steps:

  • Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
  • Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g

ORZO RISOTTO WITH WILD MUSHROOMS



Orzo Risotto with Wild Mushrooms image

While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 18

1 ounce mixed dried mushrooms
2 cups homemade or store-bought low-sodium vegetable stock
2 cups whole milk
5 cardamom pods, crushed
4 tablespoons unsalted butter
8 ounces mixed wild mushrooms, such as chanterelles, cremini, shiitake, or oyster, cleaned and roughly chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 medium shallot, minced
1 medium leek, white and light-green parts only, cut into 1-inch pieces
1 teaspoon ground coriander
Pinch of red-pepper flakes
1 1/2 cups dried orzo
1 cup cooked fava beans
1/2 cup roughly chopped fresh curly parsley
1/4 cup chopped fresh dill
Zest and juice of 1/2 lemon
6 soft-poached eggs, for serving

Steps:

  • Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
  • Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
  • Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
  • Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
  • Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.

ORZO WITH MUSHROOMS AND WALNUTS



Orzo with Mushrooms and Walnuts image

This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.

Provided by Amanda Dattilio

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 7

⅓ cup chopped walnuts
3 tablespoons olive oil
2 onions, chopped
1 pound fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
  • Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
  • Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

Nutrition Facts : Calories 290 calories, Carbohydrate 43.2 g, Cholesterol 2.5 mg, Fat 9.5 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 485.5 mg, Sugar 5.1 g

Tips:

  • Use a variety of mushrooms. This will give your dish a more complex flavor. Some good options include cremini, shiitake, oyster, and chanterelle mushrooms.
  • Sauté the mushrooms until they are browned. This will help to bring out their flavor and give them a slightly chewy texture.
  • Use a good quality white wine. This will add a subtle flavor to the dish. If you don't have white wine, you can use vegetable broth instead.
  • Cook the orzo according to the package directions. Be sure to not overcook it, or it will become mushy.
  • Add the mushrooms, wine, and broth to the orzo and simmer until the liquid is absorbed. This will allow the flavors to meld together.
  • Stir in the Parmesan cheese and parsley. This will add a rich, nutty flavor to the dish.
  • Serve immediately. This dish is best enjoyed fresh.

Conclusion:

Luke's Wild Mushroom Orzo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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