Portobello-Porcini Cacciatore

Name: Portobello-Porcini Cacciatore
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 leaves A few basil, torn; 2 Tbsps butter; 794 grams San Marzano tomatoes; 237 milliliters dry white wine; 2 Tbsps chopped fresh thyme leaves; 4 larges peeled and very thinly sliced garlic cloves; 1 handful A dried porcinis or a small pouch dried mushroom mix; 59 milliliters extra-virgin olive oil; 6 servings Grated Pecorino Romano, for topping and passing at table; 2 Cubanelle peppers, seeded and very thinly sliced; 6 portobello mushroom caps, gills scraped, sliced; 1 red chile pepper, thinly sliced; 6 servings Salt and freshly ground black pepper; 454 grams penne or rigatoni or whole-wheat penne or rigatoni with lines; 1 medium red or yellow onion, quartered and thinly sliced

Need a vegetarian main course? Portobello-Porcini Cacciatore could be a super recipe to try. One serving contains 599 calories, 24g of protein, and 24g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up penne, wine, canned tomatoes, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

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.

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Mushrooms

Water

Equipment you will use

Pot

Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat.

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Extra Virgin Olive Oil

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Dutch Oven

Frying Pan

Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes.

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Mushrooms

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.

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Salt And Pepper

Peppers

Garlic

Onion

Chili Pepper

Thyme

Wine

Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot.

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Mushrooms

Sauce

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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.

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Fresh Basil

Mushrooms

Tomato

Sauce

Stock

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Pot

Frying Pan

Boil large pot of water to a boil over medium heat.

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Water

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Pot

Add the pasta and cook until al dente.

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Pasta

Drain the pasta and return it to the hot pot.

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Pasta

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Pot

Add the bitter and stir to melt.

Pour in half of the sauce and toss.

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Sauce

Serve in shallow bowls with more mushroom cacciatore on top.

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Mushrooms

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Bowl

Garnish with lots of grated Romano.

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Romano Cheese

Equipment

Ingredients

Servings:

3leaves

A few basil, torn 2Tbsps

butter 794grams

San Marzano tomatoes 237milliliters

dry white wine 2Tbsps

chopped fresh thyme leaves 4larges

peeled and very thinly sliced garlic cloves 1handful

A dried porcinis or a small pouch dried mushroom mix 59milliliters

extra-virgin olive oil 6servings

Grated Pecorino Romano, for topping and passing at table 2

Cubanelle peppers, seeded and very thinly sliced 6

portobello mushroom caps, gills scraped, sliced 1

red chile pepper, thinly sliced 6servings

Salt and freshly ground black pepper 454grams

penne or rigatoni or whole-wheat penne or rigatoni with lines 1medium

red or yellow onion, quartered and thinly sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.