This creamy mushroom spinach Orzo is a quick one-pot recipe for busy nights! It is plant-based and uses cashew cream instead of dairy products. Spinach and mushrooms add texture and nutrition to the recipe.
I made this creamy mushroom spinach Orzo two weekends ago, and I immediately fell in love with this recipe. This is the gratifying result of my poor cooking!
These days, I often need a pot of recipes. This Orzo meets the requirements. You can fry the mushrooms until the mushrooms are soft and small, then stir the condiments and liquid, and then cook everything. You need to stir Orzo a few times: think the mixture is like risotto (orzotto?).
When Orzo is cooked, it is a creamy and satisfying dish, which can be side or main. To make it more filling, you can mix some chickpeas or white beans and stir.As a side dish, with grilled tofu or Balsamic Beans.
No matter what, I can guarantee Cashew Parmesan On top.
Cream Pan Orzo-no dairy products
Prakash’s orzo formula requires milk as a boiling liquid. What makes this vegan mushroom spinach cream slippery is the use of cashew cream.
I know I might overuse Cashew cream In my recipe, but I can’t do anything about it. Nothing creates a luxurious texture or mild flavor like cashew cream.Non-dairy milks are great, but they are not always creamy enough spaghetti or soup. Coconut milk is very creamy, but I only like to consume it in small doses. From a nutritional point of view, I like that cashew cream has less saturated fat than coconut milk or cream.
Can I substitute cashew cream?
If you don’t have cashew cream, or if you have nut allergies, then I suggest you use vegan creamer in this recipe. There are many creamers to choose from these days, and they are made from different ingredients. Choose an unsweetened one so that the flavor of the mushroom and spinach will come out.
You can also use the same amount of full-fat coconut milk or silky tofu “cream” (just silky tofu that has been blended or processed into cream).
Mushroom Spinach Zor Ingredients
Of course, Orzo is the star of this recipe. You can use any orzo that is accessible and suitable for you.If you avoid gluten, there are Gluten-Free Barley Available options.
One thing to keep in mind is that the size and thickness of the orzo may vary. I like the traditional kritharaki bought locally.You can also find one Spelling kritharaki online. These versions have a smaller shape than some of the Italian Orzos I have used in the past, so they cook faster.
Therefore, when you stew this recipe in a saucepan, keep in mind that the cooking time may vary. Once you think Orzo is properly prepared, you can continue to taste it.Your goal is Dent, But gentle.
I usually use thinly sliced white mushrooms or button mushrooms in cooking, although I also like it shiitakes. You can use white mushrooms, shiitake mushrooms, chopped bello mushroom caps or bella mushrooms in the recipe.
Shallots and garlic
I like the taste of green onions, especially in pasta. I chopped up and used two mushroom spinach to serve. A small piece of diced onion would be a good substitute!
For garlic, if you run out of garlic heads, please feel free to replace garlic powder. And, like most of my recipes, you can add more garlic at will (I tend to be more conservative).
I usually buy baby spinach at the grocery store so that I can use it in salads and hot recipes. But ordinary chopped spinach also works well.
Instead of spinach, please feel free to use other green leafy vegetables. Both rapeseed and kale can work well in recipes. The same goes for the cauliflower robe, which is one of my favorite dark leafy greens.
I have vegetable soup and vegan chicken-free soup in the kitchen. I prefer the chicken-free soup with this recipe.Recently, I have been replacing Yongdu Make soup, especially when I run out of the latter.I like it Rich umami, And can be a good substitute for the soup in this cream recipe.
The creamy flavor of creamy mushroom spinach orzo! All-purpose cashew cream Is my first choice.
As mentioned earlier, chickpeas and white beans are a great way to add plant protein to mushroom spinach. Diced, smoked tofu is also good, as is a tablespoon of cooked lentils.
Store leftover mushroom spinach Orzo
The remnants of left-handed mushroom spinach hold well, but when they are placed in the refrigerator, they tend to become a little sticky. To loosen Orzo before eating, just place your part in a pot, add a little broth (or cashew paste if needed), and stir over low heat until the Orzo is hot.
You can also freeze Orzo’s leftover food for up to four weeks.
More one-pot creamy dinners
After making this recipe, when I was enjoying the leftovers, I found that I was powerless with a pot of cream. Here are some favorites:
Yield: 4 Share
- 1 piece Tablespoon olive oil
- 2 pcs Chopped green onions
- 8 ounce Mushroom slices (2 1/2 cups)
- 2 pcs Garlic cloves, finely chopped
- 8 ounce barley (About a cup)
- 3 cup Vegan Chicken Soup (Instead of vegetable soup)
- 1/2 cup All-purpose cashew cream (Instead of unsweetened vegan creamer)
- Coarse salt
- 4 cup Baby spinach (or chopped regular spinach)
- Freshly squeezed lemon juice (Go to taste)
- Freshly ground black pepper (Go to taste)
- Cashew Parmesan Cheese (Optional, for toppings)
Add olive oil to a heavy bottomed pot over medium heat. When the oil gleams, add green onions and mushrooms. Stir-fry, stirring every few minutes for 8 minutes, until the mushrooms are soft and completely small. Stir in the garlic and cook for another minute, stirring constantly.
Add orzo, vegan chicken-free soup and cashew cream to the pot. If using reduced sodium soup, add 1 teaspoon of salt; if using regular soup, add 1/2 teaspoon. Bring the mixture to a boil.
Cover the pot and simmer the Orzo for 10 minutes, stirring every 3-4 minutes. After 10 minutes, uncover the noodles of Orzo and stir in the spinach a few times. Continue to cook, stirring the pan once every minute, for another 5-8 minutes, or until the pan is soft and the spinach shrinks into a pan. If you need to add a little extra broth to loosen Orzo, you can do so.
After the Orzo is fully cooked, add fresh lemon juice and a few circles of freshly ground black pepper. Stir, season, and add other salt, lemon and pepper as needed. service.
I’m no secret anymore Let my cooking cook, After months of conflict with it. I don’t know how long the process will take.
What I know is that I didn’t think about it too much when I made this Orzo-I have already read the recipe Kic At some point in the past few weeks, I made a note of trying something like a vegetarian diet, which surprised me, it was so simple and delicious. My mother was also surprised by this.
Perhaps this is a sign of easier meals in the future. I hope so, but if not, I will be gentle with myself. I will continue to make Orzo🙂