On cool fall evenings, there’s nothing better than a comforting bowl of pasta for dinner. But instead of serving your family the ordinary bowl of spaghetti, you should try this simple, one-pot Mushroom and White Bean Orzo. It elevates the ordinary bowl of pasta to something special!
Sauteed mushrooms, shallots and spinach combine with orzo pasta and hearty cannellini beans to make a lovely entree or side dish. The mushrooms add meatiness and the beans add a creamy note without adding dairy.
Simple but elegant, this skillet recipe is perfect for any vegetarian guests you might have coming to dinner over the holidays or anytime.
This recipe makes a complete meal on its own, or it makes the perfect compliment to most any grilled or roasted meat. Add a side salad and some crusty bread, and you have the perfect autumnal meal!
Hearty Mushroom and White Bean Orzo
Course: Side ItemCuisine: ItalianDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
2 tablespoons olive oil
1 pound mixed mushrooms – stems removed and roughly chopped
6 tablespoons unsalted butter
2 large shallots, thinly sliced
2 tablespoons fresh thyme leaves
2 garlic cloves, minced
1 teaspoon kosher salt
2 cups low-sodium chicken or vegetable stock
¼ cup dry white wine
1 cup uncooked orzo pasta
2 handfuls baby spinach leaves, coarsely chopped
1 (14 oz.) can cannellini beans – drained and rinsed
1/4 cup shaved or shredded Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley (optional)
Directions
- Heat olive oil in a large skillet over High heat. When oil shimmers, add the mushrooms and season with salt & pepper. Cook undisturbed for about 5 minutes. (Resist the urge to stir, as this allows mushrooms to brown.) Then reduce heat to Medium High, stir and continue cooking for 3 minutes more as mushrooms further caramelize.
- Reduce the heat to Medium and stir in the butter, garlic, shallots and fresh thyme leaves. Allow to cook for about 3 more minutes.
- Next, stir the mixture for about 30 seconds while adding the white wine, while scraping the tasty bits from the bottom of the pan. Then add in orzo and the 2 cups of broth. Bring to a simmer over Medium Low heat, and cover the skillet. Cook for 10-11 minutes or until most of the liquid is absorbed, and the pasta is tender.
- Add chopped spinach. Continue to cook, while stirring, until spinach is wilted, about 3 minutes. Remove skillet from heat and stir in the beans, cover the pan for another couple minutes, to warm the beans through. Serve warm, topped with shredded Parmesan cheese, and a sprinkle of chopped parsley.
Notes
- We used a combination of mushrooms for this recipe, including baby bellas, cremini and wild mushroom blend.
