I’m having a bit of writer’s block with this post, likely because I’m so eager to tell you how delicious this orzo pasta is that I don’t know where to start. I could go right into how it amazing it tastes, but I should probably tell you the imperfect side of the recipe-creation process first.
I have always loved how cooking can be trial and error. I view it as an exciting challenge to create delicious meals, especially so that I can now share them here. I also view the process as a learning experience. If cooking were perfectly easy and all ingredients went great together, where would be the fun in that?
I tried making this recipe several times throughout the past two weeks, but I wasn’t wowed with any of the previous versions. Now I know that all those claims about adding greek yogurt instead of butter or cream might be great sometimes, but it was a bit of a curdled mess in a marsala sauce. Yet if everything had gone perfectly on the first try, I probably would have made the same mistake with greek yogurt with another recipe down the road.
Anyways, onto the greatness of this meal! There are so many things I love about this dish. First, I think that marsala cooking wine is extremely underutilized. Who says you can only use it in chicken marsala? Its sweet and tangy flavor provides so much flavor and depth, but it doesn’t overpower the other elements of the dish. The mushrooms and hazelnuts offer a great variety of textures and really elevate this from a side dish to an entree (which is often a challenge with vegetarian entrees). A bit of cheese always makes things better, especially when its mascarpone and parmesan. Lastly, the orzo is the perfect starch for soaking up all of the delicious sauce.
For feeling so elegant, this meal comes together very quickly. It would be great any day of the week, whether its a quick weeknight dinner or something you serve for friends.
- 2 cups of uncooked orzo
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 3 cups cremini mushrooms, washed and dried
- ½ cup vegetable stock
- ¾ cup marsala cooking wine
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups fresh spinach
- ½ cup mascarpone cheese
- ¼ cup vegetarian parmesan
- juice of 2 lemons
- ⅔ cup toasted hazelnuts
- Cook orzo according to package directions.
- In the meantime, saute the shallot in olive oil over medium heat until softened (about 2-3 minutes). Add garlic and cook for one more minute.
- Add mushrooms and cook for about 2-3 minutes, until they begin to brown. Stir often.
- Add the vegetable stock, marsala, salt and pepper. Bring to a boil and then reduce heat. Simmer for 5 more minutes, checking periodically to make sure the mushrooms do not become overcooked.
- Add mushroom mixture to the drained orzo.
- Stir in spinach, mascarpone, and parmesan, stirring well as the mascarpone melts into the orzo.
- Add lemon juice and toasted hazelnuts.
- Add additional salt and pepper to taste.
This may be my favorite sounding entree yet. Mushrooms and marsala always compliment each other well, and the hazel nuts no doubt add great flavor and texture in a similar dimension. Those particular cheeses along with the spinach and orzo seem like the perfect additions. Savory goodness throughout. Yum!
I think this dish has your name all over it! It tastes similar to risotto, but is ready in about half the time. I’ll never stop loving risotto (which I know is one of your favorites too), but its nice to have a quicker option in your repertoire!
This recipe looks super-fast and easy…and I cannot wait to try the hazelnuts. Oddly enough, I don’t think I’ve ever added hazelnuts to a dish, though I love their flavor in coffee, Nutella, and Frangelico liqueur. And I agree that Marsala wine has a wonderfully rich flavor–another reason that I’ll be making this recipe sometime soon!
I know that you will love this recipe! I feel the same way about hazelnuts and am going to try to use them more often. Trader Joes carries toasted hazelnuts, FYI!
I always forget about marsala wine when I’m cooking, I think because I associate it with meat dishes. Definitely have to try this – it looks great. Mushrooms and hazelnuts sound like a good match! Thanks, Julia!
That’s a good point you make, Geraldine – marsala seems to be used mostly for meat. Since mushrooms have that meaty texture, I think it was a nice match. I hope you like the dish!
I love marsala, and I agree it’s used in a very limiting way usually! This looks very delicious and like the perfect Autumn meal when I’m looking for something quick, luxurious, and comforting. Love when elegance meets everyday practicality…and the addition of mascarpone and hazelnuts in this have me drooling. 🙂
Thanks for such a nice comment, Katie! The mascarpone and hazelnuts are definitely drool-worthy 🙂 I hope you enjoy the dish!
This looks delicious! I love mushrooms, but sadly my boyfriend does not, so I always plan to make mushroom dishes when he’s out of town. Adding this to the list! Thank you!
So it turns out, I just couldn’t wait to try this recipe! After work I made a trip to Whole Foods and bought the necessary ingredients. Absolutely delicious!! I ended up adding Sun-Dried Tomato Vegetarian Sausage. Yum, yum! Thanks for the delicious recipe!
Hi Megan – I’m so glad the recipe turned out well for you! Thanks for letting me know!
this recipe sounds amazing i have a question do you use dry marsala or sweetened i have both im sure it will make a difference using the right one thank you
Hi Jenny – I would use dry marsala wine for this recipe. I hope you enjoy it!
I made this last night and it was great …until I added the lemon. I was hesitant to add the juice from 2 whole lemons, that’s a lot. So I added the juice from 1 1/2 lemons and it completely dominated. I tasted it before adding the lemon and it was really good. The lemon over powers the marsala wine and marscapone cheese flavors. The hazelnuts give it a nice surprise!