Changes: Orzo and portabello mushrooms

Latest revision as of 14:21, 21 March 2011

Description

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.

Ingredients

2 portobello mushrooms
1 cup (before cooking) orzo
4 oz approx. sun-dried tomatoes
4 cloves minced garlic (or to taste)
2 tbsp capers (or to taste)
½ tsp each of thyme, marjoram, and oregano
1 cup white wine
1 each salt and crushed red pepper to taste

Directions

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 sun-dried 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 portobellos 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, sauté the garlic and mushroom stems in a little tomato water or wine.
Drain tomatoes, reserving the liquid, and chop coarsely (it is okay if they are not fully softened at this point) and sauté.
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.

@@ Line 1: / Line 1: @@
-==Description==
+== Description ==
+Yum! (I was bad and garnished this with toasted [[pine nut]]s and it was great, but i am eating nutless leftovers now and it is still really good). Sorry my recipes are always so rambling.
+== Ingredients ==
+* 2 [[portobello mushroom]]s
+* 1 cup (before cooking) [[orzo]]
+* 4 oz approx. [[sun-dried tomatoes]]
+* 4 cloves minced [[garlic]] (or to taste)
+* 2 tbsp [[capers]] (or to taste)
+* ½ tsp each of [[thyme]], [[marjoram]], and [[oregano]]
+* 1 cup [[white wine]]
+* 1 each [[salt]] and [[red pepper flakes|crushed red pepper]] to taste
-===Ingredients===
+== Directions ==
+# 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 sun-dried [[tomato]]es 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 portobellos 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, sauté the [[garlic]] and [[mushroom]] stems in a little [[tomato]] [[water]] or wine.
+# Drain [[tomato]]es, reserving the liquid, and chop coarsely (it is okay if they are not fully softened at this point) and sauté.
+# 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 [[mushroom]]s 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.
+[[Category:Better Digestion Recipes]]
-* 2 portabello mushrooms
+[[Category:Caper Recipes]]
-* 1 cup (before cooking) orzo
+[[Category:Orzo Recipes]]
-* 4 oz app sundried tomatoes
+[[Category:Pine nut Recipes]]
-* 4 cloves minced garlic (or to
+[[Category:Portobello mushroom Recipes]]
-* taste)
+[[Category:Sun-dried tomato Recipes]]
-* 2 tbsp capers (or to taste)
+[[Category:White wine Recipes]]
-* 1/2 tsp each of thyme, marjoram, and
-* oregano
-* 1 cup white wine
-* 1 each salt and crushed red pepper
-* to taste
-===Directions===
-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.
-===Other links===
-==See also==
-[[Category:Recipes]] [[Category:Better Digestion Recipes]]
-[[Category: Pan-fry Portobello mushroom Recipes]]
-[[Category: Portobello mushroom Side Dish Recipes]]
-[[Category:red pepper flakes Recipes]]
-[[Category:marjoram Recipes]]