Cooking Instructions
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Step 1
In a deep frying pan, heat
Olive Oil (1/4 cup)
over medium-high heat. Add
Yellow Onion (1)
and
Garlic (2 cloves)
. Stir until the onion is soft, about 3 minutes.
Step 2
Add the
Button Mushrooms (2 1/4 cups)
and
Baby Bella Mushrooms (3 cups)
and stir until mushrooms are tender about 5-7 minutes.
Step 3
Add in the
Orzo Pasta (2 cups)
. Stir and cook until the orzo is golden and toasted, about 3 minutes.
Step 4
Add
Mushroom Broth (2 1/2 cups)
and
Heavy Cream (1 cup)
. Simmer for about 15-20 minutes or until the pasta is al dente, and the liquid is reduced and creamy. Stir occasionally.
Step 5
Remove from heat and add the
Fresh Basil Leaves (1/2 bunch)
,
Italian Flat-Leaf Parsley (1/4 bunch)
,
Grated Parmesan Cheese (3/4 cup)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir to combine.
Step 6
Garnish with parsley and serve immediately.
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