Mushroom Orzo Pasta In Asiago Thyme Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 16 oz white button mushrooms sliced
- 1 shallot minced (1/3-1/2 cup)
- 4 garlic cloves minced
- 1 tablespoon reduced sodium soy sauce
- 2 cups uncooked orzo pasta
- 4 cups low sodium chicken broth
- 1 teaspoon Dijon mustard
- 1/2 tsp EACH dried parsley, dried thyme
- 1/4 tsp EACH salt, pepperAdd Later:
- 3 oz. Cream Cheese softened
- 1/2-3/4 cup freshly grated Asiago cheese (see note)**
- 1 cup frozen petite peas thawed
- 1/4 cup milk plus more as needed
- 1/2 cup pine nuts
- Freshly cracked salt and pepper
- Add pine nuts to Dutch oven/stockpot and toast over medium heat until browned in spots. Remove to a plate.
- Melt butter with olive oil in the same Dutch oven/stockpot over medium heat. Increase temperature to medium-high and add mushrooms. Spread mushrooms into an even layer and let cook for cook for 3 minutes without moving. Add shallots and cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are browned. Add soy sauce and garlic and cook 30 seconds.
- Stir in all remaining Orzo ingredients up through salt and pepper. Bring to a boil then reduce to a simmer. Simmer, uncovered for 5-8 minutes, stirring often so the orzo doesn’t stick and burn. Test your orzo at 5 minutes and continue to cook until al dente.
- Once orzo is cooked, reduce heat to low and stir in cream cheese until melted followed by Asiago cheese until melted. Stir in peas and warm through.
- Add additional milk until it reaches desired creamy consistency. Season with freshly cracked salt and pepper to taste (I like additional salt). Garnish with fresh parsley if desired.