Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Elisabeth.
eac9m@poe.acc.virginia.eduOrzo and Portabello MushroomsIngredients (use vegan versions): 2 portabello mushrooms
1 cup (before cooking) orzo
app 4 oz. sundried tomatoes
4 cloves minced garlic (or to taste)
2 tablespoon capers (or to taste--this recipe is pretty loose it is all to taste, really)
1/2 teaspoon each of thyme, marjoram, and oregano
1 cup white wine
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 vegan 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 vegan wine. drain tomatoes, reserving the liquid, and chop coarsely (its 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 vegan 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 garnishe'd 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.
This is absolutely divine. The first time, I used a combo of criminis/shitakes. Next time, I used portabellos and used a real decadent cabernet instead of the vegan white wine. I could live on this!!
Archived comment by: keven
I really enjoyed this recipe. I did not have any vegan white wine on hand, so I used Red and my sundried tomatoes were soaked in olive oil, so there was no tomato water, but all turned out fantastic! I would definetly make this again!
Archived comment by: linky99
This dish is wonderful and so easy to make. I left out the capers (as I'm not a big capers fan) and it was still delicious. I recommend adding some fresh thyme or oregano as a garnish right before serving; really adds to the flavor.
Archived comment by: maresche
What kind of white wine is good for cooking with? I used a chardonnay (I've never cooked with wine before) but I think I made the wrong choice. The orzo was great and the alcohol taste cooked off just fine but it seemed like the portobellos never lost that chardonnay taste. I would definately make this recipe again if I could figure out what kind of white wine to use. Or I guess I can try with a red as some of the others have done. Thanks for the recipe, and thanks for any help you all can provide! Peace.
Archived comment by: moonshinecaroline
I'm not sure why, but mine came out way too sweet. Maybe it was my wine... I dunno, but I'm definately trying this again with a different wine and much less sundried tomatoes.
Archived comment by: megMarie
