Orzo & Portabello Mushrooms

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Servings: 1 Difficulty: Advanced
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International-style savory and satisfying main that brings home-style flavor to your table
Orzo & Portabello Mushrooms recipe image
Orzo & Portabello Mushrooms recipe image
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Orzo & Portabello Mushrooms

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 33.5

Description

This International main features Mushrooms, before cooking) orzo, Sundried tomatoes, Minced garlic (or to. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Taste) 2 tb Capers (or to taste--this Recipe is pretty loose it Is All to taste, really) 1/2 ts Each of thyme, marjoram, and Oregano 1 c White wine x Salt and crushed red pepper To taste you can
  2. make this in under 30 minutes if you do it all at once.
  3. so put the water on to
  4. 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).
  5. wash the portabellos and cut off the stems.
  6. put caps in a dish and
  7. sprinkle with the three herbs, then
  8. pour the cup of wine over them to
  9. marinate .
  10. coarsely chop the mushroom stems, mince the garlic.
  11. in a nonstick pan, sautee the garlic and mushroom stems in a little tomato water or wine.
  12. drain tomatoes, reserving the liquid, and
  13. chop coarsely (it's okay if they are not fully softened at this point) and sautee.
  14. the water should be boiling now so put the orzo on to cook.
  15. scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and
  16. place mushroom caps in the middle.
  17. pour the tomato water over them,
  18. cover , and
  19. simmer until the mushrooms are finished, about 12 minutes (same time as it takes the orzo to
  20. cook --hey!).
  21. remove the mushroom caps to a plate (to two plates I mean) and
  22. pour the leftover marinating wine into the pan, and
  23. add capers.
  24. cook and stir until reduced.
  25. drain orzo and toss with the mixture, and serve with the mushroom caps.
  26. yum!
  27. (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).
  28. sorry my recipes are always so rambling

Nutrition Facts

Servings 1

Amount Per Serving
Calories 33.5kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.0mg1%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.8g8%
Sugars 3.6g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, before, boiling, cooking, garlic, international, main, minced, mushrooms, orzo, portabello, sautéing, simmering, sundried, title, tomatoes, vegan
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