Low Fat Mushroom Recipes

Ingredients:

2 portabello mushrooms
1 cup (before cooking) orzo
4 oz sundried tomatoes
4 cloves minced garlic (or to
1 taste)
2 tbsp capers (or to taste--this
1 recipe is pretty loose it
1 is
1 all to taste, really)
1/2 tsp each of thyme, marjoram, and
1 oregano
1 cup white wine
1 salt and crushed red pepper
1 to taste

Instructions:

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.

From: "Elisabeth." <eac9m@poe.acc.virginia.edu>. Fatfree Digest [Volume 10
Issue 36], Sept. 16, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

Servings: 1