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Mushroom and Orzo Crustini appetizer is simply incredible

Feb. 21, 2013 @ 12:00 AM

I'm thinking we're very comfortable together at this point, me and you. You and me.

At best, we're virtual soul mates bonded through food and cooking. At worst, we're in a one-sided "food" relationship where I write about my latest food conquest with all the seedy details and you read with anticipation, hoping to glean a little intrigue as to what I'm eating next just in case you want to eat it, too.

It's a win-win for me as I can sometimes ramble on venting about how wonderful butter and garlic hugs a crispy little slice of crusty bread. But really, it's mostly good, isn't it? I cook and clean the messes while I cram the goodies in the corners of my mouth and whereever else the food decides to land, and you cut them neatly in piles of newspaper clippings or megabytes of RAM.

Since we're so close like that and we know our roles well, we can safely say by now you trust I'll always be me and you'll always be you. This is why I am asking you to give this appetizer a try. There are few things I like better than mushrooms and bread -- maybe garlic. Which is why when I combine all the ingredients I like best, I have a delicious food to write about. This would be one of them.

But I'm at a loss. I have very few words for how incredible these crustinis are because, well, incredible really sums them up perfectly. I suppose I should say I haven't earned such rave reviews and moans of approval for an appetizer like this in, say, at least a week. Because really, appetizers rock!

This dish comes down to a simple combination of my favorite flavors. Trust me, you'll love it if you love mushrooms since that's the star ingredient. No one will pull it off better than you, because you trust me!


1 loaf of crusty French bread

1 bag of fresh field greens

3 cloves of garlic

3 T. butter

2 T. butter, separated

1 cup of orzo pasta, prepared according to package

1/2 cup julienned, sun-dried tomatoes

1/3 cup heavy whipping cream

1/2 onion, chopped

1 cup of sliced mushrooms

1/2 cup parmesan cheese

In a large pan, melt the butter and add the garlic, onions, mushrooms, and tomatoes. Saute for 2 minutes. Add the cream. Bring to boil and add the cheese. Allow to melt and then stir in the orzo pasta.

Cut the bread in little slices and place a little butter on each. Pop this in a broiler oven and allow the butter to melt and toast the bread to a golden brown.

Now remove from the oven and place a little mound of fresh greens on top.

Top with a spoonful of the mushroom mixture on top. Serve.

Janet McCormick is the author of "10-Minute Meals." She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.