Miso Mushroom Pasta
A creamy pasta sauce is my all time favourite pasta pairing.
This creamy mushroom orzo recipe is super indulgent with deep savoury flavours mixed with a silky creamy texture, it really is something special.
To be honest, I am not the biggest mushroom fan but I love to find ways of preparing and cooking vegetables to make them into something I want to eat.
Mushrooms carry an incredible earthy, savoury flavour that is not to be missed but if you’re like me and are not keen on the texture then chopping them up super small makes their texture go unnoticed when nestled in between the orzo grains in this dish. The mushrooms serve as a great umami booster rather than being the main character of the dish.
Miso paste also carries a wonderful deep savory saltiness that works so well with the mushrooms this really is a great flavor pairing.
Lastly, the luxury feel of this pasta comes from the cream and cheese giving the pasta a silky feel.
I hope you love this special dish as much as I do!
Why you will love this recipe
- Easy- This dish requires a small amount of chopping and then the rest is just adding everything into the pan to cook.
- Quick- This pasta dish can be done in 30 minutes or less and gives restaurant quality results that are sure to impress. Its the perfect main dish for a dinner party.
- One pot meal- All you'll need to cook this is one chopping board, one knife, one stirring spoon and one pan. The cooking is all done from start to finish in one pan so minimal washing up!
- The perfect comfort food- This creamy orzo is really just a hug in a bowl, its spoonable, filling and satisfying- perfect to eat after a long day.
Here are some more easy orzo recipes
Creamy orzo ingredients and substitutes-
- Mushrooms- I used regular closed cup mushrooms diced up small for the savory flavor they give to the dish. I am personally not keen on big chunks of mushroom so dicing them small gives the flavor without so much of the texture. You can use any mushrooms for this part.
- Orzo – Orzo is a small rice grain like pasta that works well in creamy dishes due to it being able to be spooned up with lots of the sauce. You could use another pasta or risotto rice but you’ll need to adjust the amount of liquid and check how cooked it is throughout cooking as both variables can be different to when cooking orzo.
- White miso paste- Miso paste is a fermented soy bean paste often used in Japanese cooking. Miso past has a rich, deep savoury flavour that goes really well with mushrooms. You can substitute this with soy sauce.
- Vegan chicken stock- I use plant based chicken oxo cubes. You can use any sock you have, even vegetable stock.
- Soy cream – Soy cream finishes off the orzo with a rich creamy texture. You can substitute this with any vegan cream or cashew cream.
Toppings to take it to the next level
My topping recommendations are seasoned and fried oyster mushrooms or some vegan chicken, season with a little paprika, garlic and onion powder and fry with a little oil for the perfect orzo topping.
Cooking time for orzo- As this orzo is cooked like a risotto the cooking time can vary. The best method is to add a little stock, wait for it to be absorbed, taste the orzo and add more as needed to ensure the perfect al dente orzo.
How to make miso mushroom orzo
- Roughly chop the mushrooms
- Dice the onions
- Melt the butter in a pan
- Fry off the onions
- Add the mushrooms and cook until soft
- Next add the dry orzo
- Add the miso
- Add the chicken stock
- Place on a lid and simmer until the liquid has absorbed
- Once the orzo is cooked through add the cream
- Stir in some cheese
- Serve and enjoy
Creamy miso mushroom orzo
Ingredients
- 150 g Mushrooms
- 1 tbsp Butter
- 300g g Orzo dry weight
- 1 Onion diced
- 2 cloves Garlic minced
- 1 tbsp White miso paste
- 500 ml Vegan chicken stock
- 100 ml Soy cream
Instructions
- Roughly chop the mushrooms.
- Melt the butter in a pan and add the diced onions fry for a few minutes and then add garlic and then the mushrooms. Cook until the mushrooms are softened.
- Add in the dry orzo and stir well.
- Next add in the miso paste and vegan chicken stock and stir until there are no miso lumps.
- Cover with a lid and put on a simmer until the orzo has absorbed the stock and is cooked through.
- Stir the cream and parmesan into the orzo and serve up in bowls.
Reheating creamy orzo
You can store leftovers in a sealed container for 3-4 days but the starches in the orzo will harden in the fridge so when reheating pop the orzo into a pot, cook on low heat and add a splash of milk or cream to loosen it until your desired consistency is reached.
If you liked this recipe be sure to check out some of my other pasta recipes!
- Smoked aubergine ragu
- Creamy spinach and basil pesto pasta
- Tofu Ricotta and Spinach Stuffed Pasta Shells
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