Best 2 Portobello Porcini Cacciatore Recipes

Portobello porcini cacciatore is a flavorful and hearty Italian dish featuring succulent portobello mushrooms and porcini mushrooms simmered in a rich cacciatore sauce. This recipe combines the earthy flavors of the mushrooms with the robust flavors of tomatoes, bell peppers, and herbs, creating a delectable dish that is perfect for a special occasion or a cozy dinner party. Whether you are a seasoned chef or a home cook looking for a new and exciting meal, this portobello porcini cacciatore recipe is sure to impress and delight your taste buds.

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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

Ingredients

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.

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

Ingredients

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

Tips:

Use high-quality ingredients. This will make a big difference in the final dish. Look for fresh, organic vegetables, and high-quality olive oil.
Don't overcrowd the pan. When cooking the mushrooms, make sure to give them enough space to brown. If the pan is too crowded, the mushrooms will steam instead of browning.
Cook the mushrooms until they are tender. The mushrooms should be cooked until they are soft and juicy. If they are still too firm, they will not have as much flavor.
Use a good quality cacciatore sauce. You can either make your own or use a store-bought sauce. If you are using a store-bought sauce, make sure to choose one that is made with fresh ingredients and has a good flavor.
Serve the dish immediately. This dish is best served hot. If you let it sit for too long, the mushrooms will become tough and the sauce will thicken.

Conclusion:

Portobello porcini cacciatore is a delicious and easy-to-make dish. It is perfect for a weeknight meal or a special occasion. With its rich and flavorful sauce, this dish is sure to please everyone at the table. So, what are you waiting for? Give this recipe a try today!