- 16 ounces dry orzo 3/4 cup pasta cooking water reserved
- 2 teaspoons extra virgin olive oil
- 2 tablespoons butter
- 1 yellow onion peeled and minced
- 12 ounces baby bella mushrooms trimmed and sliced
- 1 red Fresno chili pepper trimmed and minced (or use crushed red pepper)
- 6 cloves garlic peeled and minced
- 1 cup white wine
- ½ cup heavy cream
- 2 teaspoons all-purpose flour
- 1 teaspoon dry thyme
- 1 teaspoon dry parsley
- ½ lemon juiced
- Salt and pepper to taste
Cook the Orzo:
Bring a large pot of salted water to a boil. Once boiling, add the orzo, stirring as you pour it in to prevent it from sticking. Cook for 8-10 minutes until al dente. Reserve 3/4 cup of the pasta cooking water. Drain and set aside.
Sauté Mushrooms and Onions:
Meanwhile, prepare the creamy sauce. In a wide pot over medium-high heat heat the extra virgin olive oil and the butter until melted and frothy. Add the onion and mushrooms and cook for 8-10 minutes until the mushrooms are well-browned and softened.
Add the minced pepper and garlic and cook for 1 minute until fragrant.
Cook the Sauce:
Pour the wine into the pot and scrape up any browned bits stuck to the bottom. Bring to a boil and cook for 4-5 minutes to reduce slightly.
Add the heavy cream and pasta cooking water and reduce the heat to low.
Remove 1/2 cup of the liquid from the pot. Sprinkle the flour over the reserved liquid and whisk until smooth. Pour the slurry back into the pot and bring to a low boil over medium heat. Reduce heat and simmer for 5-10 minutes until thickened. Taste and season with salt and pepper.
Finish the Creamy Mushroom Sauce:
Calories: 548kcal | Carbohydrates: 77g | Protein: 15g | Fat: 16g | Sodium: 63mg | Fiber: 4g | Sugar: 5g | Vitamin C: 8mg