Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (110g) shallot, finely minced
  • 3 cloves (15g) garlic, minced
  • 1 lb (450g) cremini or baby bella mushrooms, sliced
  • 1 tsp (1g) dried thyme
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 ½ cups (300g) uncooked orzo pasta
  • 3 cups (710ml) chicken broth, warmed
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Place the butter in a 12-inch heavy-bottomed skillet over medium heat. Swirl the pan constantly until the butter foams, subsides, and develops small brown specks and a nutty aroma. Immediately stir in the minced shallots and garlic, sautéing for 1–2 minutes until translucent.
  2. Increase the heat to medium-high. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to develop a seared crust. Stir in the dried thyme, salt, and pepper, cooking for another 3 minutes until moisture has evaporated.
  3. Stir in the dry orzo pasta, tossing the grains in the brown butter for 1 minute until lightly toasted.
  4. Pour in the warmed chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed and creamy.
  5. Remove from heat and stir in the grated Parmesan cheese, fresh lemon juice, and chopped parsley until fully incorporated. Serve immediately.