Sauteed Mushrooms With Orzo Food

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

SAUTEED MUSHROOMS

Steps:

• Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
• Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
• Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

MUSHROOMS STUFFED WITH ORZO

Steps:

• Remove stems from mushrooms and chop coarsely. Reserve caps.
• Spray medium skillet with cooking spray; heat over medium heat until hot.
• Saute mushroom stems 2-3 minutes. Add shallots, garlic and herbs.
• Saute until shallots are tender, about 3 minutes.
• Stir in orzo and cheese; cook until orzo is warm; 1-2 minutes.
• Heat oven to 350. Spoon orzo into mushroom caps and place in a baking pan.
• Bake, covered for 15 minutes or until mushrooms are tender.
• Remove foil and bake 5 more minutes.

ORZO WITH CARAMELIZED ONION AND MUSHROOM SAUTE

Steps:

• Boil broth in a large saucepan and add orzo. Cook until tender and most of the liquid is absorbed. Drain any remaining liquid.
• Heat margarine in a large skillet over high heat and saute onions and brown sugar until translucent. Reduce heat to low and simmer onions for 15-20 minutes, stirring occasionally.
• When onions are beginning to brown, add mushrooms and cook for 5-10 minutes longer until the onions are golden brown and mushrooms are tender.
• Combine orzo with onion mixture and season with salt and pepper to taste.

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.