Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

  • Yield 6 servings

Whole wheat orzo is tossed with a savory mixture of button and oyster mushrooms.


1 1/3 cups whole wheat orzo
2 tablespoons olive oil (divided)
8 ounces button mushrooms, halved or quartered if very large
3 to 4 ounces oyster mushrooms, roughly chopped
3 to 4 ounces enoki, root trimmed and separted
2 garlic cloves, finely chopped
1/2 teaspoon sea salt
1 pinch freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon red pepper flakes
Fresh parsley, coarsely chopped
1/4 cup grated parmesan cheese


  1. Cook orzo as package directs, drain and place in a large bow; cover to keep warm.
  2. Meanwhile, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.  Add button mushrooms, oyster mushrooms garlic, salt and pepper.  Cook, stirring occasionally, 5 to 8 minutes or until tender.  Gently toss in enoki mushrooms and cook 30 seconds longer.  Mix into warm orzo. Let rest 5 minutes.
  3. Toss with last 4 teaspoons olive oil and remaining ingredients.  Serve warm.

Recipe courtesy of the Mushroom Council’s Mushroom Channel



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