Italian-American · main

Creamy Mushroom and Thyme Orzo

Creamy Mushroom and Thyme Orzo reads umami 7.1, richness 5.1 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 4.9 / 10
• Bitter & Earthy — 3.8 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 7.1 · Richness 5.1 · Salinity 4.7 · Allium 4.4 · Citrus 4.1 · Earthy 3.6 · Funk & Ferment 2.7 · Sourness 2.6 · Fruity 2.6 · Sweetness 2.5 · Nutty 2.0 · Floral 1.9 · Herbaceous 1.7 · Warm Spice 1.4 · Bitterness 1.3 · Heat 0.8

What's in it (13)

• unsalted butter — 41 g
• cremini mushrooms — 454 g
• salt — 5 g
• black pepper — 3 g
• yellow onion — 110 g
• garlic — 9 g
• orzo pasta — 355 g
• dry white wine — 118 g
• low-sodium beef broth — 1065 g
• thyme — 4 g
• parmesan cheese — 57 g
• heavy cream — 30 g
• lemon zest — 5 g

Time & effort: about 37 min · effort: involved

Nutrition (per 100 g, engine-estimated): 89.9 kcal, 4.1 g protein, 3 g fat, 13.9 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Melt 2 tablespoons of the butter in a large, deep skillet or wide pot over medium-high heat. Add the mushrooms in a single layer and cook without stirring until deeply browned on the first side, 4-5 minutes, then stir and cook until browned all over and any liquid they release has evaporated, 4-5 minutes more.
2. Season the mushrooms with 1/2 teaspoon of the salt and a pinch of the pepper, then transfer to a bowl and set aside.
3. Melt the remaining 1 tablespoon butter in the same pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes, then add the garlic and cook until fragrant, 30 seconds.
4. Add the orzo and toast, stirring constantly, until the edges turn golden and smell nutty, 2-3 minutes.
5. Pour in the wine and cook, stirring, until fully absorbed, about 1 minute.
6. Add the warm broth a ladleful (about 3/4 cup) at a time, stirring frequently and letting each addition absorb before adding the next, until the orzo is tender with a slight bite and the mixture is creamy, 15-18 minutes total.
7. Stir the browned mushrooms and thyme leaves back into the pot and cook until warmed through, about 1 minute.
8. Remove from the heat and stir in the Parmesan, heavy cream, remaining 1/2 teaspoon salt, and lemon zest until glossy and creamy; taste and adjust salt and pepper.
9. Divide among bowls, top with extra Parmesan and a scatter of fresh thyme, and serve immediately while still creamy.

Dishes with a similar flavor shape

• Wild Mushroom Risotto — Italian
• Polenta e Funghi — Italian
• Skillet Chicken and Wild Mushroom Risotto — Italian-American
• Sausage and Fennel Ragu with Pappardelle — Italian
• Porcini Dusted Chicken Scaloppine — Mediterranean

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.