Make Room for MushroomsPosted: October 11, 2012
You always need a good side dish to fill out your plate, right? This mushroom & herb orzo went perfectly with my pork florentine the other night. But you could also just toss some cooked chicken in with it, and then you’ve got yourself a simple supper. I was thinking some additional veggies might be good too, like roasted butternut squash or sauteed zucchini. It’s fall, use your imagination!
Mushroom & Herb Orzo
– 1 cup of orzo
– 1 tablespoon of butter
– 1 large yellow onion, roughly chopped
– 1 8 oz package of sliced white mushrooms, roughly chopped
– 2 cloves of garlic, minced
– ¼ cup of Marsala wine
– 1 tablespoon of freshly chopped sage
– 1 teaspoon of freshly chopped thyme
– ½ teaspoon of cracked red pepper
– Handful of Italian parsley, chopped
– Garlic salt
– Salt and pepper
– Olive oil
In a large skillet, heat the butter and a tablespoon of olive oil over medium heat. Add the onions and mushrooms and cook until soft, about 6 minutes. Season with garlic salt and pepper, add the minced garlic, and cook another minute. Add the Marsala wine and let everything simmer for about 10 minutes, or until most of the liquid has been reduced.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the orzo and cook according to the package directions. Drain and set aside.
Add the sage, thyme and cracked red pepper to the skillet and cook until fragrant, about 1 to 2 minutes. Off the heat, add the orzo, parsley, a large drizzle of olive oil and season to taste with salt and pepper. Stir until combined.
Plate (possibly with a fantastic pork dish) and eat.