One-Pot Golden Oyster Mushroom & Spinach Orzo

This vegetarian one-pot wonder meal comes together in just about 30 minutes and packs big savory flavor. Any type of mushroom works great and additional cooked veggies make it a delicious fridge cleaner! Easily convert it to vegan with a few substitutions.

Servings: 4-6

Ingredients

• 3 tablespoons extra virgin olive oil

• 12 ounces RI Mushroom Co. Golden Oyster mushrooms, sliced

• 3 tablespoons butter, unsalted

• 2 cups onion, finely diced (½ large onion)

• 1 tablespoon garlic, minced (2-3 garlic cloves)

• 3 tablespoons all-purpose flour

• 1 ½ cups whole or 2% milk

• 3 cups mushroom broth or vegetable broth

• 1 ½ cups orzo pasta, uncooked

• ½ teaspoon kosher salt, plus more, to taste

• Freshly ground black pepper, to taste

• ¾ cup Parmesan cheese, grated, plus more for garnish

• 8 ounces fresh spinach

• 1 teaspoon lemon zest

• Crushed chili flakes, to taste (optional)

• Chopped parsley, for garnish

Directions

1. In a large nonstick pan over high heat, add the extra virgin olive oil. Add the sliced RI Mushroom Co. Golden Oyster mushrooms and cook until golden-brown and softened, about 5 minutes. Season lightly with salt, remove from the pan into a bowl, and set aside.

2. Lower the heat to medium and swirl the butter into the pan. Add finely diced onion and minced garlic, and sauté until the onion becomes translucent, about 3 minutes.

3. Stir in the flour and cook for 1 minute. Add the milk and mushroom broth (or vegetable broth) and stir well to avoid any clumps. Increase heat to medium-high and bring to a boil.

4. Add the orzo, kosher salt, and fresh ground black pepper, and stir together. Bring to a simmer, reduce heat to low, and cover with a lid. Simmer on low until the orzo is cooked but still slightly firm, about 9 to 11 minutes.

5. Remove the pan from the heat. Stir in the grated Parmesan, spinach, lemon zest, a pinch of chili flake (optional), and cooked Golden Oyster mushrooms until the spinach is completely wilted. Adjust seasoning with salt and pepper, if needed.

6. Serve immediately, garnished with more grated Parmesan and chopped parsley. Enjoy!

   Chef’s Notes:

   • Make the dish vegan by substituting extra virgin olive oil for butter, plant milk for milk, and nutritional yeast for Parmesan.

   • If in a pinch, frozen spinach can be used in substitution for fresh, just thaw completely and squeeze out any extra moisture.

   • If incorporating other pre-cooked vegetables to the dish, add when the orzo has a few minutes left to cook to ensure they are warmed thoroughly.

   • Golden Oyster mushrooms have golden fronds and a white body, which is completely edible. Trim any brown mycelium away near the base of the white body.