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 the mushrooms to nibble.
These deconstructed kasha varnishkes feature 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.
© 2000 Jayne Cohen. All rights reserved.