CRIMINI MUSHROOMS IN ORZO

Hi everyone.  The bad news is that I did not win the Lottery.  What a surprise!  But someone from Channel 4 in Los Angeles did.  I can't even imagine that much money.  The good new is, I have a great recipe for you today.  This one is a wonderful, tasty side dish that was created by my sister, Linda.  She lives in Oregon and is an amazing cook in her own right.  If you love Mushrooms you will really enjoy this dish.  It is also a welcome change from Potatoes or plain rice.  Try it this weekend.

CRIMINI MUSHROOMS IN ORZO

1 lb of orzo cooked just until al dente in salted water or chicken stock with about 1 tablespoon of olive oil
1 pound of Crimini mushrooms
4 tablespoons butter
Olive oil to dress
Teriyaki sauce (Kikkoman) or home made
Italian spice medley (or just Oregano)
Parsley
Roasted slivered almonds

Cook the orzo.  While it is cooking put about 2 tablespoons of olive oil and 2 tablespoons of butter into a large skillet.  Clean the mushrooms if necessary by wiping with a paper towel or soft cloth.  Never wash with water.  Trim the very bottoms if necessary.  When the oil mixture is very hot put the mushrooms in, tops down.  Let them get golden brown then lower the heat.  Cook slowly until done but still firm.  Add 1/4 cup of Teriyaki sauce and continue to simmer for about five minutes.  Add the remaining 2 tablespoons of butter and about 1 tsp of the Italian spice mixture, turn heat off and let set until the orzo is done.  Drain the orzo and add a tablespoon or so of olive oil to keep moistened. If the mushrooms are very large (try to get small crimini's) cut them in half.  Add the orzo to the frying pan and mix.  Top with flat leaf Italian parsley and slivered almonds.  Serve immediately.

Linda says that she developed this recipe to accompany a bar-b-que type dish such as ribs or chicken.  Serve with a crisp green salad.

She made it last night for a dinner party and not one grain of orzo was left.  Thanks Linda!

Thanks for stopping in today
Ciao
Grayce