RCI-ND.005.0093.001
Orzo and portabello mushrooms
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- (before cooking) orzo1 cup
- approx. sun-dried tomatoes4 oz
- minced garlic (or to taste)4 cloves
- capers (or to taste)2 tbsp
- each of thyme½ tspmarjoram, and oregano
- 1 cup
- each salt and crushed red pepper to taste1 unit
Method
1
Clean the portobello mushrooms with a damp cloth, remove the stems, and slice the caps into bite-sized pieces or strips.
5 minutes
2
Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
10 minutes
3
Heat a drizzle of olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
4
Add the sliced portobello mushrooms to the skillet in a single layer and sauté without stirring for 2-3 minutes to develop a golden sear, then stir and continue cooking until tender.
5 minutes
5
Pour the white wine into the skillet with the mushrooms, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
3 minutes
6
Add the cooked orzo to the skillet and toss everything together, adding a splash of reserved pasta water if needed to loosen the mixture.
2 minutes
7
Season generously with salt and freshly ground black pepper, and stir to combine all ingredients evenly.
1 minutes
8
Remove from heat, plate the orzo and portobello mixture, and optionally garnish with fresh herbs such as parsley or thyme before serving warm.