Orzo & portabello mushrooms

Yield: 1 Servings

Measure Ingredient
2 Portabello mushrooms
1 cup (before cooking) orzo
4 ounces Sundried tomatoes
4 Cloves minced garlic (or to
2 tablespoons Capers (or to taste--this
Recipe is pretty loose it
All to taste, really)
½ teaspoon Each of thyme, marjoram, and
1 cup 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." <eac9m@...>. Fatfree Digest [Volume 10 Issue 36], Sept. 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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