Orzo and Portobello Mushrooms Recipe

Orzo And Portobello Mushrooms Recipe

Ingredients

• Serving Size : 1
• 2 portobello mushrooms
• 1 cup (before cooking) orzo
• 4 ounces app sundried tomatoes
• 4 cloves minced garlic (or to taste)
• 2 tablespoons capers (or to taste)
• 1/2 teaspoon thyme, marjoram – and
• oregano
• 1 cup white wine
• 1 salt and crushed red pepper to taste

Method

1. You can make this in under 30 minutes if you do it all at once
2. 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.
3. Wash the portobellos and cut off the stems put caps in a dish and sprinkle with the three herbs.
4. Pour the cup of wine over them to marinate.
5. Coarsely chop the mushroom stems, mince the garlic In a nonstick pan, saute 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 saute.
6. The water should be boiling now so put the orzo on to cook
7. Move the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle
8. 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)
9. 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.
10. Drain orzo and toss with the mixture, and serve with the mushroom caps

Full List of Breakfast Recipes
Full List of Portobello-Mushroom Recipes

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