Ingredients (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 vegan white wine
- salt and crushed red pepper to taste
You can make this Orzo and Portabello Mushrooms dish
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 (or wipe) 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
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 (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 and transfer 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 garnished this with toasted pine nuts
and it was great, but I am eating nutless leftovers now and it is
still really good).