A simple dish that celebrates mushrooms, an easy-to-make pasta finished with the best garnish: brown butter–flavoured crispy sage leaves. It’s comforting and seasonal — perfect as the weather takes on autumnal notes.
This comes together quickly, making it ideal for a weekday meal, yet elegant enough as a first course for a dinner party or as a component of an autumn roast.
Mushrooms
Use whatever mushrooms you can find. Chanterelles are wonderful, but cremini, shiitake, king oyster, or chestnut-topped buttons all work beautifully. Combine several varieties for a true mushroom celebration.
Clean mushrooms gently with a scrubby or mushroom brush and trim any woody stems. Slice large mushrooms about 1/6 inch thick. Heat a large skillet or braiser and begin with olive oil, butter, finely diced shallot (or onion) and minced garlic. Cook until the shallot is soft and starting to turn golden, then add the mushrooms. Stir frequently so they soften and begin to brown; this takes only a few minutes. Wait to add salt and pepper until the mushrooms have developed a golden crust — salting too early draws out water and prevents them from browning properly.
Orzo
Once the mushrooms are nicely browned, add the orzo. Toss it in the fats and vegetables to coat the grains evenly, similar to starting a risotto. Add white wine if you like — it deepens the flavour and cuts through the richness. Let the wine reduce, then add hot chicken or vegetable stock a little at a time.
I usually use chicken stock for its buttery undertone, but vegetable stock works well to keep the dish vegetarian. Let the mixture simmer until the liquid is absorbed, then add more stock and continue to stir. This prevents scorching and helps the orzo cook evenly. In total, it takes about ten minutes for the liquid to be absorbed and the orzo to become tender. For a creamier, risotto-like texture, add extra stock toward the end and let it reduce slightly. When you stir in grated cheese, it will create a loose, creamy sauce.
Remove the skillet from the heat and stir in a generous amount of grated Parmesan (or Grana Padano, Pecorino, or a mild Gouda). Finish with a pinch of dried chilli flakes if you want a little heat. The brown butter and crispy sage can be prepared in a separate pan toward the end of the orzo’s cooking time.
Brown Butter Crispy Sage
This garnish is remarkably simple and transforms the dish. Melt butter in a small saucepan or skillet over medium heat until it foams and starts to brown and smell nutty. In French this is called beurre noisette — “hazelnut butter” — because of its colour and aroma. Add sage leaves early on so they crisp as the butter browns. When the foam subsides and the butter has a golden-brown hue, remove from the heat. Season the butter and sage with a little salt, pepper and a squeeze of lemon if you like. Use the leaves whole or chop them; if your sage leaves are small, use more for impact, and if they’re large, about four leaves per person is a good guide.
Final Thoughts
Serve the orzo from the skillet, drizzling brown butter over the top and scattering the crispy sage leaves. Alternatively, plate individual portions and finish each with the butter and sage. A squeeze of lemon brightens the dish and balances the richness, and a crack of fresh black pepper adds the final note.
This recipe scales easily — make a smaller portion for lunch or prepare a larger batch as part of an autumn feast. If you prefer a spring variation, skip the brown butter sage and finish with a generous mix of finely chopped fresh herbs like thyme, parsley and chives instead.
If you try this Mushroom Orzo with Brown Butter Crispy Sage Leaves, please leave a comment or rating. I love seeing photos of your versions and always enjoy hearing how you’ve adapted the recipe.
Love Jen
Mushroom Orzo with Brown Butter Crispy Sage Leaves
Main Course, Side Dish
North American
brown butter sage, mushroom orzo, orzo
15 minutes
30 minutes
4
Ingredients
Mushroom Orzo, for four
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large shallot finely diced
- 2–3 medium garlic cloves minced
- 3 cups cleaned, trimmed and sliced fresh mushrooms
- 12 oz (340 g) dried orzo
- 1/2 cup white wine optional but recommended
- 4 cups chicken stock or vegetable stock for a vegetarian version
- salt and pepper
- 1 cup freshly grated Parmesan
- dried chilli flakes (to finish)
- lemon juice (to finish)
Brown Butter Sage Sauce
- 6 tbsp butter cubed into 1/2 inch pieces
- 16 large fresh sage leaves patted dry; use more if leaves are small
Instructions
Mushroom Orzo
- In a large skillet or braiser, heat the olive oil and butter over medium heat. Add the shallots and garlic and cook until translucent, about 6–8 minutes.
- Add the mushrooms and stir to soften and encourage browning. Cook about 2 minutes until they begin to form a light crust.
- Add the orzo and toss to coat in the fats and vegetables. After about 2 minutes the orzo will begin to toast slightly.
- Pour in the white wine and cook until it has mostly reduced, stirring to prevent sticking.
- Add 2 cups of hot stock, stir, and let the mixture simmer until the liquid is absorbed. Add 1/2 teaspoon each of salt and pepper if desired.
- Add the remaining 2 cups of stock and continue to simmer, stirring occasionally. Reduce heat if the bottom starts to stick.
- If needed, add an extra cup of stock to reach the desired tenderness and creaminess. For a looser, creamier texture, add a little more stock at the end.
- When the orzo is cooked through, remove from heat and stir in the grated cheese. Finish with dried chilli flakes, fresh cracked pepper and a squeeze of lemon. Top with brown butter and crispy sage leaves before serving.
Brown Butter Crispy Sage
- While the orzo simmers, heat the butter in a small sauté pan over medium-low heat.
- When the butter begins to foam, add the sage leaves and cook for 3–5 minutes.
- Allow the butter to brown and become fragrant. Do not stir continuously; let the foam subside and the butter develop a nutty colour.
- Remove the pan from the heat when the butter is browned and the sage is crispy. Season lightly with salt and a squeeze of lemon if desired.
- Drizzle the brown butter over the orzo and top with the crispy sage leaves when serving.
Recipe Notes
Use your preferred grating cheese — Parmesan, Pecorino, Grana Padano or a mild Gouda will all work. For a spring variation, omit the brown butter sage and finish with finely chopped herbs such as thyme, parsley and chives.
This dish scales easily. I recommend about 3 oz (85 g) of dried orzo per person if serving as a main; reduce proportions for fewer servings.