Ingredients
- 2 portabello mushrooms
- 1 cup (before cooking) orzo
- app 4 oz. sundried tomatoes
- 4 cloves minced garlic (or to taste)
- 2 tbsp. capers
- 1/2 tsp each of thyme, marjoram, and oregano
- 1 cup white wine
- salt and crushed red pepper to taste
Directions
Put the water on to boil for the orzo. Meanwhile, rinse the tomatoes, then put them in a bowl with about a cup of water to reconstitute. Wash the portabellos 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 nonstick pan, saute the garlic and mushroom stems in a little wine. Drain tomatoes, reserving the liquid, and chop coarsely (it's okay if they are not fully softened at this point) and add to frying pan to saute. By now the water should be boiling now so put the orzo on to cook. Scape 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!). Remove the mushroom caps to two plates 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.
Print this recipe
Submitted 6/13/05.
Source: Veggies Unite! (web site)
Submitted By: Karen
kes@direct.ca
Orzo and Portabello Mushrooms