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Orzo with Marsala Mushrooms, Spinach and Hazelnuts

August 27, 2014 By Julia 15 Comments

Orzo with Marsala Mushrooms, Spinach and Hazelnuts

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?

Orzo with Marsala Mushrooms, Spinach and Hazelnuts

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.

Orzo with Marsala Mushrooms, Spinach and Hazelnuts

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.

Orzo with Marsala Mushrooms, Spinach and Hazelnuts

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.

Orzo with Marsala Mushrooms, Spinach and Hazelnuts
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Cook orzo according to package directions.
  2. 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.
  3. Add mushrooms and cook for about 2-3 minutes, until they begin to brown. Stir often.
  4. 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.
  5. Add mushroom mixture to the drained orzo.
  6. Stir in spinach, mascarpone, and parmesan, stirring well as the mascarpone melts into the orzo.
  7. Add lemon juice and toasted hazelnuts.
  8. Add additional salt and pepper to taste.
3.2.2802

 

Filed Under: Entrees Tagged With: hazelnuts, Italian, marsala, mushrooms, orzo, spinach

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Comments

  1. Steve says

    August 28, 2014 at 2:45 pm

    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!

    Reply
    • Julia says

      August 28, 2014 at 9:38 pm

      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!

      Reply
  2. Susan says

    August 28, 2014 at 9:36 pm

    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!

    Reply
    • Julia says

      August 29, 2014 at 7:19 am

      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!

      Reply
  3. geraldine | green valley kitchen says

    August 28, 2014 at 10:06 pm

    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!

    Reply
    • Julia says

      August 29, 2014 at 7:21 am

      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!

      Reply
  4. Katie @ Whole Nourishment says

    August 30, 2014 at 8:58 am

    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. 🙂

    Reply
    • Julia says

      September 2, 2014 at 8:02 pm

      Thanks for such a nice comment, Katie! The mascarpone and hazelnuts are definitely drool-worthy 🙂 I hope you enjoy the dish!

      Reply
  5. Megan O says

    September 2, 2014 at 2:05 pm

    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!

    Reply
  6. Megan O says

    September 2, 2014 at 8:56 pm

    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!

    Reply
    • Julia says

      September 3, 2014 at 9:05 pm

      Hi Megan – I’m so glad the recipe turned out well for you! Thanks for letting me know!

      Reply
  7. jenny says

    November 2, 2014 at 1:41 pm

    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

    Reply
    • Julia says

      November 3, 2014 at 1:25 pm

      Hi Jenny – I would use dry marsala wine for this recipe. I hope you enjoy it!

      Reply
  8. denise says

    February 2, 2017 at 12:31 pm

    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!

    Reply

Trackbacks

  1. Marsala Mushroom, Spinach & Hazelnut Orzo | Culinary Explorer says:
    September 9, 2014 at 9:29 pm

    […] Recipe from Orchard Street Kitchen […]

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