Orzo and Portobello Mushrooms
2 Portobello mushrooms
1 c Dry orzo
4 oz Sundried tomatoes (approximate)
4 cl Garlic; or to taste, minced
2 tb Capers; or to taste
1/2 ts Thyme
1/2 ts Marjoram
1/2 ts Oregano
1 c White wine
Salt and crushed red pepper; to taste
You can make this in under 30 minutes if you do it all at once.
So put the water on to boil for the orzo, and put the sundried
tomatoes in a bowl with about a cup of water to reconstitute.
Rinse them off first as you will use the soaking water later.
Wash the portobellos and cut off the stems. Put caps in a dish
and sprinkle with the three herbs, then pour the cup of wine over
them to marinate. Coarsely chop the mushroom stems, mince the
garlic. In a non-stick pan, sautee the garlic and mushroom stems
in a little tomato water or wine. Drain tomatoes, reserving the
liquid, and chop coarsely (it's okay if they are not fully
softened at this point) and sautee. The water should be boiling
now so put the orzo on to cook. Scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps
in the middle. Pour the tomato water over them, cover, and simmer
until the mushrooms are finished, about 12 minutes (same time as
it takes the orzo to cook--hey!). Remove the mushroom caps to a
plate (to two plates I mean) and pour the leftover marinating
wine into the pan, and add capers. Cook and stir until reduced.
Drain orzo and toss with the mixture, and serve with the mushroom
caps. Yum! (I was bad and garnished this with toasted pine nuts
and it was great, but I am eating nutless leftovers now and it is
still really good). Sorry my recipes are always so rambling.
From: "Elisabeth." <
[email protected]>
Date: Thu, 15 Sep 94 11:22:33 EDT
From: Rosemary Bentson <
[email protected]>
Date: Wed, 19 Oct 94 09:17:28 CDT
