Kasha
and Orzo with Grilled Portobello
Mushrooms
Recipe from:
The Gefilte Variations
Pages 163 to 164
by Jayne Cohen |
The bewitching aroma of sizzling,
meaty mushrooms has been a
powerful enchanter since ancient
times. In the Babylonian Talmud,
a rabbi recounts that he became
so intoxicated by the captivating
fragrance of a mushroom dish
that his health would have
been in grave danger, had
he not quickly been given
some of mushrooms to nibble.
These "deconstructed
kasha varnishkes" features
sliced portobellos, marinated
and grilled to enhance their
resemblance to meat. Instead
of noodles, the pasta is orzo,
cooked in broth so it is flavorful
and very moist when combined
with the dry, fluffy kasha.
The meat will never be missed
if you serve this at a vegetarian
or dairy meal, substituting
vegetable stock for the chicken
broth.
Yield: 6 servings |
Recipe
Ingredients:
- 6
large portobello mushrooms
1 tablespoon minced fresh
garlic
1 tablespoon plus 1/2
teaspoon soy sauce
1 tablespoon fresh lemon
juice
2 teaspoons plus 3 tablespoons
olive oil
1 tablespoon chopped fresh
rosemary (to make the
mushrooms even more meat-like)
(optional)
1 cup orzo
4 cups rich chicken or
vegetable broth or good-quality
low-sodium canned
1 large egg
1 cup kasha, preferably
coarse-grind
salt and freshly ground
black pepper
3/4 lb. onions, chopped
(3 cups)
olive oil schmaltz, unsalted
butter, or margarine,
if needed
2 to 3 tablespoons chopped
fresh parley for garnish
(optional)
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1. Clean mushroom caps and
stems with a damp paper towel.
Carefully cut the stems off
flush with the caps. Trim
off the woody bottom section
of the stems and discard.
Chop the stems coarsely and
set aside. In a large, resealable
plastic bag, combine 2 teaspoons
garlic, 1 tablespoon soy sauce,
the lemon juice, 2 teaspoons
oil, and rosemary, if using.
Add the mushroom caps, press
out air, and seal bag. Let
the caps marinate at room
temperature, turning the bag
over occasionally, until you
are ready to broil them.
2. Soak the orzo in a bowl
of fresh cold water for about
5 minutes to remove some of
the starch. Empty into a strainer,
and rinse, and then drain.
Bring 2 cups broth to a boil,
stir in the orzo, and cook,
covered, over low heat for
15 minutes until orzo is tender
and all the liquid is absorbed.
Keep warm and covered until
ready to combine ingredients.
3. Preheat broiler.
4. In a medium bowl, beat
the egg with a fork. Stir
in kasha and mix until each
grain is thoroughly coated.
Heat remaining 2 cups broth
to simmering. In a heavy skillet
with high sides or a wide,
heavy saucepan, toast kasha
over medium heat, turning
and breaking up kasha constantly
until the egg begins to dry
and the grains separate, about
3 minutes. Add the hot broth,
and salt and pepper to taste,
cover, and simmer over very
low heat until tender and
all the liquid is absorbed,
10-15 minutes. Keep covered
and warm.
5. In a heavy 10-inch skillet
heat 2 tablespoons oil over
medium-high heat and saute
the onions, stirring, until
they are deep golden brown.
Season well with salt and
pepper. Transfer the onions
to a large bowl. In the same
skillet, saute the reserved
chopped mushroom stems and
remaining teaspoon of garlic
in the remaining tablespoon
of oil over high heat. Cook
until mushroom edges are tinged
with bronze. Sprinkle with
the remaining 1/2 teaspoon
soy sauce and pepper to taste
and cook, stirring, for 1-2
minutes to marry the ingredients.
Transfer to the bowl, keeping
it covered and warm.
6. Arrange the mushroom caps
on a foil-lined broiler rack,
and broil them, gill side
down, about 4 inches from
the heat, for about 5 minutes.
Turn, baste with any juices
(or spilled bits of garlic),
and broil for 5-6 minutes,
or until tender and cooked
through. Transfer the mushrooms
to a cutting board.
7. Add the cooked orzo and
kasha to the onions and mushroom
stems in the bowl. Combine
ingredients well and season
with salt and pepper, if needed.
If dry, add a little olive
oil schmaltz, butter or margarine.
8. To serve, spoon some of
the kasha-orzo mixture onto
each plate. Slice the mushrooms
on an angle and season to
taste. Arrange the mushroom
slices decoratively over the
kasha mixture and nap with
any accumulated mushroom juices.
If desired, sprinkle with
chopped parsley. |
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Cooking
Tips: |
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