Specialty mushrooms, which are increasingly available in supermarkets as well as in gourmet shops and greengrocers, provide rich earthy flavors that seem particularly appropriate in the autumn. Here, we mix them with the tiny rice-shaped pasta called orzo.
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large portobello mushrooms, cut into 1/4-inch slices
6 cremini mushrooms, cut into 1/2-inch slices
3 cups water
1 cup uncooked orzo
1/2 cup chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
1. In a large sauté pan, heat the butter and olive oil over medium heat until the butter melts. Add the portobello mushrooms and sauté for about 5 minutes. Add the cremini mushrooms and sauté for 7 to minutes longer, until the mushrooms are nicely browned.
2. In a saucepan, combine the water and orzo and bring to a boil over medium-high heat. Reduce the heat to medium and cook for about 15 minutes or until the orzo is tender. Drain and return to the pan.
3. Stir in the mushrooms, parsley and lemon juice and season to taste with salt and pepper. Serve immediately.
Seasonal Menus to Enjoy with Family and Friends
By Barbara Scott-Goodman with Mary Goodbody
Hardback $ 16.95
Recipe Reprinted by permission.
This page created December 1998
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