Date:    Thu, 15 Sep 94 11:22:33 EDT
 From:    “Elisabeth.” <eac9m@poe.acc.virginia.edu>
 
 orzo and portabello mushrooms
 
 2 portabello mushrooms
 1 cup (before cooking) orzo
 app 4 oz. sundried tomatoes
 4 cloves minced garlic (or to taste)
 2 tbsp. capers (or to taste--this recipe is pretty loose it is
 all to taste, really)
 1/2 tsp each of thyme, marjoram, and oregano
 1 cup white wine
 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 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.