Orzo and mushrooms
Ingredients:
1 lb orzo
Canola oil
2 large portabella mushrooms, or any other assortment of mushrooms, sliced or cubed
1 large onion diced
Salt
Fresh black pepper
Chopped parsley as a garnish
Directions:
Cook Orzo as directed on box, like pasta in salted water, al dente, and drain. In a frying pan saute onions first, until soft, then add sliced mushrooms and cook until mushrooms are cooked. Salt and pepper the mushrooms onion mix. Add the two mixtures together and adjust for salt and freshly grounded black pepper. Garnish with parsley.
Taste excellent at room temperature and the next day as well. When reheating the next day, just heat to room temperature or warm.
Goes really well with seared fish fillets. Bit of canola oil, few minced garlic, let garlic sweat. Add the fish and sear few minutes on each side, salt and pepper both sides. Squeeze lemon on top and stick in oven at 350 for final cooking if needed. Garnish with parsley.
Sagie's favorite mushrooms recipe:
Ingredients:
1 package baby button mushrooms
10 minced fresh garlic cloves, sometimes I will use a whole head of garlic, minced
Canola oil
Lemon, freshly squeezed
Salt
Baguette
Directions:
In a frying pan pour little canola oil, add garlic and sweat. Really important to be patient with the garlic on low medium heat to make sure it soft and cooked. Add mushrooms whole or halved and cook in garlic, add lemon and salt. Cook the mushrooms, I like the mushrooms cooked throughout but make sure not to overcook and shrivel them. If the garlic lemon sauce reduces too quickly add a some water or more lemon juice. Serve Immediately!! Really delicious with baguette, dip into lemon garlic sauce.
Variation, NOT Sagie's favorite:
Add fresh thyme leaves to button mushrooms dish for a lemon garlic thyme sauce to dip in.
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