Garlic Butter Umami Orzo
on Mar 24, 2025, Updated Aug 31, 2025
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Garlic Butter Umami Orzo is a savory one-pot pasta packed with flavor. It features shiitake mushrooms, green onions, garlic, soy sauce, fish sauce, oyster sauce, and Parmesan cheese for deep umami in every bite. Inspired by J. Kenji López-Alt’s San Francisco-style garlic noodles, this version swaps noodles for tender, buttery orzo.
Ready in just over 30 minutes, it is perfect for a satisfying weeknight dinner. Serve on its own or pair with a crispy Parmesan chicken cutlet for an even heartier meal. If you enjoy this dish, you will also love my Garlic Butter Noodles with Caramelized Shallots!
Watch how to make the recipe here!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Shiitake Mushroom: I used shiitake mushrooms for their rich, earthy flavor, but cremini or oyster mushrooms or a mix work just as well.
- Garlic: This one is for garlic lovers with 6 fresh cloves for maximum flavor.
- Other umami boosters: Light Soy Sauce, Fish Sauce, Oyster Sauce, and Parmesan Cheese create deep, savory flavor in every bite.
Garlic Butter Umami Orzo (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook the mushrooms and green onions. I sliced both the white part at the bottom of the green onion and the green top portion.
- Toast the orzo and then add water to cook the orzo. Add more water as needed.
- Once the orzo is cooked, stir in the soy sauce, fish sauce, oyster sauce, parmesan, butter, and the green onion mushroom mixture.
- Serve with additional green onion, parmesan cheese, and optionally a crispy Parmesan chicken cutlet.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Garlic Butter Umami Orzo
Equipment
- Sauté Pan or large high-rimmed pan
Ingredients
- 1 tablespoon Avocado Oil, or neutral oil of choice
- 4 ounces Shiitake Mushrooms, roughly chopped
- 1 bunch Green Onion, white and green parts thinly sliced; reserve a little bit of the dark green portion for garnishing
- 6 cloves Garlic, minced
- ¼ teaspoon Red Pepper Flakes, optional (more or less based on spice preference)
- 1 cup Orzo Pasta, uncooked
- 2 cups Water, more as needed
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Fish Sauce
- 2 teaspoons Oyster Sauce
- ¼ cup Parmesan Cheese, freshly grated; additional for serving
- 2 tablespoons Butter
Instructions
- Heat oil in a large pan over medium-high heat. Add the chopped mushrooms and sliced green onions. Cook, stirring occasionally, for about 10 minutes, until the mushrooms are browned and some golden color develops. Remove from the pan and set aside in a bowl.
- In the same pan, add more oil if needed. Lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant then optionally add the red pepper flakes and cook about 30 more seconds, stirring constantly. Add the uncooked orzo and toast toast the orzo for about 1-2 minutes until lightly golden.
- Pour in water and bring to a simmer. Cook, stirring occasionally, until the orzo is nearly tender. Add more water as needed to prevent the orzo from drying out. You should have a small amount of liquid remaining before moving on to the next step. About 10 minutes.
- Once the orzo is nearly cooked through, turn the heat to low. Stir in the soy sauce, fish sauce, and oyster sauce. Then, add the grated Parmesan and butter, stirring until thoroughly combined. Finally, mix in the reserved green onion and mushroom mixture.
- Divide among bowls to serve. Top with more Parmesan and the reserved dark green scallion tops. Optionally, top with a a crispy chicken cutlet or protein of your choice.
Video
Notes
- Serving Suggestion: Top with a Crispy Parmesan Chicken Cutlet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
