This Easy Vegan Mushroom Orzotto has a bit of an odd name but I just love the ‘rice-shape’ this fabulous pasta has.
Making it a perfect variation for the classic Risotto!
The Greeks fed mushrooms to their warriors as they believed mushrooms gave strength and the Romans deemed them food fit for Gods! They have a very interesting history – if you know any interesting facts about mushrooms, their history, and use, please share with me and my other readers in the comment box at the bottom of the page. 👍
Closed cup mushrooms are perfect for this dish. But to give added texture and colour, using a mix of closed-cup and chestnut mushrooms will achieve this.
I really hate wasting anything, so never cut off the stalks, just slice them first if they are a bit long.
The Method for this Easy Vegan Mushroom Orzotto is so Quick and Easy!
Melt the vegan butter in a large pan – this is because the mushrooms, when raw, have a large volume.
You may think this is a lot of mushrooms for 2 servings but they quickly reduce down during the cooking process.
And, with only 22 calories per 100g of cooked mushrooms and good levels of protein and fibre, why not eat this many?
You can find out more nutritional facts on – nutritionvalue.org
Next, add the garlic and onion powder and stir in. Notice the water that has been released from the mushrooms. This all adds to the flavour – Yum!
When you add the stock powder to the freshly boiled water, make sure you give it a whisk to reduce any lumps and then add to the pan.
Now add the Orzo to the pan.
Give it a quick stir and bring to the boil.
Now reduce the heat and simmer for 10-12 minutes stirring occasionally.
The mushrooms will release a lot of water during cooking, therefore, when you add the stock liquid it may seem like quite a lot. However, the Orzo will absorb some during cooking and you may need to add some more water.
Do not let the Orzo dry out or stick to the bottom of the pan.
The cooking time on the Orzo packet states 8 minutes to cook but the onion and garlic powder create a sauce effect and things take longer to cook in a sauce than in water.
So after 10 minutes, just check the texture of the Orzo and continue to cook, if necessary, until it reaches how you like your pasta.
But you are looking for a ‘gloopy’ texture like a risotto made with rice.
So, get cooking 👩🍳 and ENJOY! 😊
Easy Vegan Mushroom Orzotto
- 25 min
- 445 Cals/Serving
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- 600g Mushrooms (300g chestnut and 300g closed cup)
- 20g vegan butter
- 150g Orzo pasta
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon vegan stock powder
- 500mls water, freshly boiled
- Freshly ground salt and black pepper (optional)
- Step 1
- Wipe the mushrooms with a damp cloth to remove any dirt and slice.
- Step 2
- Melt the vegan butter in a large pan and add the mushrooms. Sauté over medium-high heat for 4-5 minutes, stirring occasionally until they start to release their water.
- Step 3
- Stir in the onion and garlic powder and continue to cook on a low heat for 1-2 minutes.
- Step 4
- Add the stock powder to the freshly boiled water and whisk to remove any lumps.
- Step 5
- Add the stock liquid and the orzo to the mushrooms, stir and bring to a boil.
- Step 6
- Reduce the heat to a simmer, adding more water as necessary to make sure the orzo does not dry out or stick to the bottom of the pan.
- Step 7
- Continue to cook for 10-12 minutes, stirring occasionally, until the liquid has reduced and the orzo is cooked to your liking. You are looking for a similar gloopy texture as you would have with risotto.
- Step 8
- Season with freshly ground salt and black pepper to taste (I find it salty enough from the stock, so taste before adding more).