Orzo & Portabello Mushrooms
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Orzo & Portabello Mushrooms
  Mushrooms  
Last updated 6/12/2012 12:47:17 AM. Recipe ID 7918. Report a problem with this recipe.
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      Title: Orzo & portabello mushrooms
 Categories: Digest, Sept.
      Yield: 1 Servings
 
      2    Portabello mushrooms
      1 c  (before cooking) orzo
      4 oz Sundried tomatoes
      4    Cloves minced garlic (or to
           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 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 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, 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." . Fatfree Digest
  [Volume 10 Issue 36], Sept. 16, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
 




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Recipe ID 7918 (Apr 03, 2005)

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