MY PAN SEARED OCTOPUS IN WINE SAUCE OVER MY SHIITAKE MUSHROOMS ORZOTTO!

I don’t get tire to use shiitake mushrooms in my dishes because the health benefits of these mushrooms are tremendous. Besides it gives an amazing flavor to my meals, this time, my orzotto. Furthermore, I love to combine them with octopus. Delicious! 
 
Category:  Entrée  
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost: $20.87 or $10.44 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
1 pk. of cooked octopus (I USED 2 LARGE TENTACLES out of 3 that comes in the pack for 19.99 ($13.32 at Costco)
1 c. white wine ($2.00)
1 small onion, chopped (40)
5 garlic cloves, chopped (.30)
1 lemon (.60)
1 ½ tsp. Angie’s dry seasoning (.25)
2 ½ tbsp. Angie’s basting olive oil (.60)
1 c. orzo (.50)
2 c. chicken broth ($1.25)
5 shiitake mushrooms dried cut in half ($1.45)
Green onions/scallions to garnish (.20)
Several laurel leaves
 
Directions
Add 2 c. chicken broth, 2 laurel leaves and the 5 shiitake mushrooms, ½ tsp. of dry seasoning and ½ tbsp. of basting oil to saucepan, bring it to a boil and add 1 c. orzo.
Bring it to a second boil, turn the heat to low and cover. Cook for about 20 minutes, adding more broth if you like it creamy like risotto.
Meanwhile, take the octopus tentacles, rinse with enough water, pat dry and slice diagonally.
On a separate skillet, add 1 tbsp. basting oil, the chopped garlic and onion, sprinkle with some of my dry seasoing and sauté until golden.
Carefully add the wine and more seasoning to-taste reduce the heat to a simmer and add some of the chopped scallions.
Turn the heat off, squeeze ½ lemon over the wine sauce.
On a separate skillet, pan fry the octopus until golden brown.
Ready to plate. Enjoy!
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil