Easy One-Pot Creamy Mushroom Orzo
Ingredients
- 16 oz (454 g) Mushrooms sliced
- 1 cup (112 g) dry Orzo
- 1 medium (180 g) Onion chopped
- 3 cloves of Garlic minced
- 1 1/2 Tbsp (23 g) fresh Thyme chopped
- 2 cups (473 ml) of Vegetable or No Chicken Broth
- splash of Sherry or Sherry Vinegar
- 1/2 cup (45-50 g) grated Vegan Parmesan
- 2 tsp (10 g) Vegan Butter or Oil
- 1 1/2 Tbsp (23 g) Vegan Butter to finish
- Salt & Pepper to taste
Cashew cream
- 1/2 cup (70 g) Raw Cashews
- 1/3 -1/2 cup (79 - 118 ml) Water
- Salt & Pepper to taste
Preparation
Cashew cream
Soak the cashews in enough hot water to cover them. Allow them to sit for 30 minutes.
Drain and rinse the cashews before adding them to a blender along with 1/3 cup water, salt and pepper to taste.
Blend until completely smooth and creamy. Start with 1/3 cup water and then add more if needed until you reach desired consistency.
Cooking
Sauté the onions in 2 tsp of vegan butter, in a large skillet on medium low heat. Cook them for about 3-5 minutes or until they become translucent.
Add in the mushrooms and allow them to cook down stirring occasionally. Add in the garlic and about half of the thyme and continue cooking until the garlic becomes fragrant.
Optional: Add a splash of sherry or sherry vinegar. Allow the mixture to cook for a minute. Add in the orzo and mix well.
Cover with 2 cups of broth and cook for 10-15 minutes or until the orzo is soft and the liquid has mostly been absorbed. Stir occasionally to prevent sticking and add more broth or water as needed.
Once the orzo is cooked, stir in the cashew cream and grated parmesan until well incorporated. Add the remaining chopped thyme and vegan butter. Heat through before serving.
Notes
Cashew cream can be made the day before.
