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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.
- 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
- 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.