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Garlic Butter (Vegan) Mushroom Orzo - Creamy, Cozy, and Weeknight-Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces orzo (use gluten-free orzo if needed)
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter (plus more to finish, to taste)
  • 12 ounces mushrooms, sliced (cremini, baby bella, or a mix with shiitake/oyster)
  • 1 small yellow onion, finely chopped
  • 4–5 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried oregano (optional)
  • 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
  • 1/2 cup dry white wine (optional, sub more broth)
  • 3 to 3 1/2 cups vegetable broth, warmed and divided
  • 1/2 cup unsweetened plant milk or cream (oat, cashew, or almond work well)
  • 2 tablespoons nutritional yeast (or vegan parmesan), plus more to taste
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Prep the basics: Warm the vegetable broth in a small pot over low heat. This helps the orzo cook evenly. Slice the mushrooms, chop the onion, and mince the garlic.
  2. Sauté the mushrooms: In a large, deep skillet, heat olive oil over medium-high. Add mushrooms with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until they release moisture and turn golden around the edges.
  3. Add aromatics: Reduce heat to medium. Add vegan butter, onion, and a pinch of salt. Cook 3–4 minutes until the onion softens. Stir in garlic, thyme, oregano, and red pepper flakes. Cook 30–60 seconds, just until fragrant.
  4. Deglaze: Pour in the white wine (if using). Scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. If not using wine, skip ahead and add a splash of broth to loosen the pan fond.
  5. Toast the orzo: Stir in the orzo and let it toast for 1 minute. This helps keep the pasta slightly toothsome and adds nutty flavor.
  6. Add broth and simmer: Pour in 3 cups warm broth. Stir, bring to a gentle simmer, and cook uncovered for 8–10 minutes, stirring every minute or so. If the pan looks dry before the orzo is tender, add more broth 1/4 cup at a time.
  7. Make it creamy: When the orzo is al dente and the liquid mostly absorbed, stir in plant milk, nutritional yeast, and a small knob of vegan butter (optional). Simmer 1–2 minutes until creamy and glossy.
  8. Season and brighten: Add lemon juice, then taste and season with salt and black pepper. If you want more savory depth, add another spoonful of nutritional yeast or a sprinkle of vegan parmesan.
  9. Finish and serve: Let the orzo rest off the heat for 1–2 minutes; it will thicken slightly. Garnish with chopped parsley or chives. Serve warm with extra lemon wedges.