| 1 | You can make this in under 30 minutes if you do it all at once. |
| 2 | So put the water on to boil for the orzo, and put the sundried tomatoes in a bowl with about a cup of water to reconstitute (rinse them off first as you will use the soaking water later). |
| 3 | Wash the portabellos and cut off the stems. |
| 4 | Put caps in a dish and sprinkle with the three herbs, then pour the cup of wine over them to marinate. |
| 5 | Coarsely chop the mushroom stems, mince the garlic. |
| 6 | In a nonstick pan, sautee the garlic and mushroom stems in a little tomato water or wine. |
| 7 | Drain tomatoes, reserving the liquid, and chop coarsely (it"s okay if they are not fully softened at this point) and sautee. |
| 8 | The water should be boiling now so put the orzo on to cook. |
| 9 | Scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle. |
| 10 | Pour the tomato water over them, cover, and simmer until the mushrooms are finished, about 12 minutes (same time as it takes the orzo to cook--hey!). |
| 11 | Remove the mushroom caps to a plate (to two plates i mean) and pour the leftover marinating wine into the pan, and add capers. |
| 12 | Cook and stir until reduced. |
| 13 | Drain orzo and toss with the mixture, and serve with the mushroom caps. |
| 14 | Yum! (i was bad and garnished this with toasted pine nuts and it was great, but i am eating nutless leftovers now and it is still really good). |
| 15 | Sorry my recipes are always so rambling. |
