Portobello Porcini Cacciatore Recipes

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PORTOBELLO-PORCINI CACCIATORE



Portobello-Porcini Cacciatore image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

A handful dried porcinis or a small pouch dried mushroom mix
1/4 cup extra-virgin olive oil
6 portobello mushroom caps, gills scraped, sliced
2 tablespoons chopped fresh thyme leaves
1 red chile pepper, thinly sliced
4 large peeled and very thinly sliced garlic cloves
2 Cubanelle peppers, seeded and very thinly sliced
1 medium red or yellow onion, quartered and thinly sliced
Salt and freshly ground black pepper
1 cup dry white wine
1 (28-ounce) can San Marzano tomatoes
A few leaves basil, torn
1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
2 tablespoons butter
Grated Pecorino Romano, for topping and passing at table

Steps:

  • Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
  • Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
  • Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.

TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"



Turkey Cacciatore Burgers on Portobello

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 1/3 pounds ground turkey breast, the average weight of 1 package
Salt and pepper
6 crimini mushrooms (baby portobellos) stems removed and finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic, smashed away from skin and finely chopped
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Extra-virgin olive oil, for drizzling
Handful flat-leaf parsley, chopped
4 large portobello mushroom caps, stems removed
Coarse salt and black pepper
2 cups arugula leaves, coarsely chopped
1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
Sliced red onion and sliced yellow and plum tomatoes

Steps:

  • Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
  • Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
  • Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.

PORTOBELLO AND PORCINI BROTH



Portobello and Porcini Broth image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 7 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 large portobello mushroom caps, chopped
5 sprigs thyme
5 sprigs parsley
1/4 cup dry Marsala wine
3/4 cup dried porcini mushrooms, rinsed
1 teaspoon black peppercorns
Kosher salt
16 ounces mushroom or cheese tortelloni
Shredded parmesan cheese, for topping

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
  • Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
  • Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
  • Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.

PORTOBELLO PORCINI CACCIATORE(VEGETARIAN)



Portobello Porcini Cacciatore(Vegetarian) image

From Cooking Channel: Rachael's Week in a Day (What's Cooking?), this looks really good so posting here for safekeeping.

Provided by Sharon123

Categories     Vegetable

Time 1h35m

Yield 4-6

Number Of Ingredients 15

1/3 cup dried porcini mushrooms (a handful or a small pouch dried mushroom mix)
1/4 cup extra virgin olive oil
6 portobello mushroom caps, gills scraped, sliced
2 tablespoons chopped fresh thyme leaves
1 red chile pepper, thinly sliced
4 large peeled very thinly sliced garlic cloves
2 cubanelle peppers, seeded and very thinly sliced (or green or red bell peppers)
salt
freshly ground black pepper
1 cup dry white wine
1 (28 ounce) can tomatoes (San Marzano recommended)
1 few leaves basil, torn
1 lb penne (or rigatoni or whole wheat penne)
2 tablespoons butter
grated pecorino romano cheese, for topping and passing at table

Steps:

  • Place the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
  • Meanwhile, in a Dutch oven heat the extra-virgin olive oil over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the pot. Pour in all but last the few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with a spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
  • Boil a large pot of water to a boil over medium heat. Add the pasta and cook until al dente, about 8-9 minutes. Drain the pasta and return it to the hot pot. Add the butter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top.
  • Garnish with lots of grated Romano. Enjoy!

Nutrition Facts : Calories 684.1, Fat 22.2, SaturatedFat 6, Cholesterol 15.3, Sodium 71.2, Carbohydrate 104.4, Fiber 16.4, Sugar 7.8, Protein 12

ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS



Italian Chicken Stoup with Porcini, Portobello and Peppers image

Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield s: 4 to 6 servings

Number Of Ingredients 20

1 large red bell pepper
1/3 cup dried porcini mushrooms (a handful)
3 cups homemade or store-bought chicken stock
3 tablespoons EVOO
4 ounces pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
One 14-ounce can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
Ciabatta or other crusty bread
Shaved pecorino cheese, for garnish
Coarsely chopped fresh flat leaf parsley, for garnish
Bread, for serving

Steps:

  • Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
  • Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
  • While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
  • Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

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