You should make this… today.
For dinner or as a side dish for your dinner… or for lunch? This is such a fast and delicous dish. Cute rice-shaped orzo pasta with a buttery wine sauce and sauteed mushrooms. Change what you had planned for dinner and make this instead!
I have really grown to love mushrooms. Not raw mushrooms… I mean they’re OK, but really I could give or take them. Sautéed or roasted mushroom? Get in my mouth! They get smooth and buttery when cooked and I really enjoy their slightly chewy texture. I know mushrooms aren’t for everyone, but I think they are really “fun gis.” Haha! Anybody?
Ok, moving on…
I use my husband’s reactions to food as a guage for how much others will like them. Now, don’t get me wrong, Chris is not a picky eater by any means. In our 2+ years of marriage and over 7 years of being a couple and me making dinner, there have been a total of 2 meals that he refused to eat. I think that proves that this man will eat most things. But when he gets really excited about a meal, I know its a good one. And this is so simple!!
makes 4 servings as a side, 2 as a main dish
- 1 cup orzo shaped pasta
- 2 tsp olive oil
- 8 oz sliced cremini mushrooms (also called baby portabello)
- 1/2 medium onion, chopped
- 1/2 cup dry white wine
- 1 1/2 tbsp butter
- salt and pepper
- Cook the orzo in salted boiling water until aldente, about 8-9 minutes.
- Meanwhile in a large skillet, begin sautéing the mushrooms and onion in olive oil.
- After about 5 minutes, season the mushrooms and onions with salt and pepper. You want to let the mushrooms being to brown before seasoning them, as the salt will draw out the moisture and they won’t brown as much.
- When the mushrooms are browned and the onions are tender, add the wine to the pan. Simmer until wine is reduced by half.
- Add the butter to the mushroom and wine mixture.
- Drain the orzo well and add to the mushroom sauce. Stir to coat the pasta with the sauce.