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1
You can make this in under 30 minutes if you do it all at once.
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2
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).
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3
Wash the portabellos and cut off the stems.
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4
Put caps in a dish and sprinkle with the three herbs, then pour the cup of wine over them to marinate.
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5
Coarsely chop the mushroom stems, mince the garlic.
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6
In a nonstick pan, saute the garlic and mushroom stems in a little tomato water or wine.
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7
Drain tomatoes, reserving the liquid, and chop coarsely (it's okay if they are not fully softened at this point) and sautee.
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8
The water should be boiling now so put the orzo on to cook.
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9
Scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle.
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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).
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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.
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12
Cook and stir until reduced.
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13
Drain orzo and toss with the mixture, and serve with the mushroom caps.
