Wine Braised Mushrooms Over Orzo Pasta

I don't know what it is about red sauces, I love the taste of them but I very rarely make them. I always opt for an olive oil or white sauce, especially in summertime. Red sauces seem so rich and wintery. Also, if I'm having pasta, I feel an olive oil or white sauce seems lighter. Yes, I know this is all in my head, but I'm the cook so I get to have the strange excuses!

As I said last week, I have been a braising fool since I started making Beer Braised Mushrooms. I had to go the next route and use white wine too. It is perfect for another non-red pasta sauce.

Not only was this really easy to make ... very few vegetables to chop and only two pots to clean-up, but it tasted gourmet. Sorry, the pictures just don't do it justice. The mushrooms were so flavorful and the toasted walnuts added a great texture and flavor. I love braising! This made a pretty big serving for two people but Paul and I ate the whole thing.

Wine Braised Mushrooms Over Orzo Pasta

Makes 2 large helpings or 4-5 sides

1/2 c orzo
2 T butter
1/2 onion, diced
2 cloves garlic, minced
1 lb small portobella mushrooms, sliced
3/4 t salt
1/4 t pepper
1 1/2 c white wine
1/2 c vegetable broth
2 T flour
1.2 c red pepper, diced
1/2 c toasted walnuts, chopped  (optional)
1/2 c parmesan cheese, (optional)

In a pot, cook orzo according to directions. Mix with touch of oil when done so they don't stick together.

In a pan, melt butter then add onion and garlic. Sauté for 4-5 minutes or until onions are becoming translucent. Add your mushrooms, salt and pepper and cook for 6-8 minutes or until they are tender and turning brown. Add in white wine and cook for 8 minutes.

In  a cup, whisk together your vegetable broth and flour. Add this to your mushrooms and cook for another 4-5 minutes or until the sauce thickens.

You can either mix all ingredients together to serve or first plate your pasta, then top with mushrooms, raw red peppers, toasted walnuts and parmesan cheese for garnish.