Best 2 Portobello Porcini Cacciatore Recipes

Indulge in a culinary journey with our diverse collection of Portobello Porcini Cacciatore recipes, promising a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure as we present three delectable variations of this classic Italian dish.

1. **Classic Portobello Porcini Cacciatore:** Experience the authentic Italian flavors in this timeless recipe. Savor the tender portobello mushrooms and porcini mushrooms simmered in a rich tomato sauce infused with aromatic herbs and spices.

2. **Creamy Portobello Porcini Cacciatore:** Elevate the classic dish with a velvety twist. This creamy rendition combines sautéed portobello and porcini mushrooms with a luscious cream sauce, creating a luscious and comforting meal.

3. **Sun-Dried Tomato Portobello Porcini Cacciatore:** Embark on a Mediterranean culinary escapade with this flavorful variation. Sun-dried tomatoes lend a tangy sweetness to the succulent mushrooms, while a medley of herbs and spices adds depth and complexity.

From the traditional to the innovative, these Portobello Porcini Cacciatore recipes offer a delightful culinary experience for every palate.

Let's cook with our recipes!

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:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
Choose the right mushrooms: Portobello and porcini mushrooms are both great choices for this recipe. Portobello mushrooms are large and meaty, while porcini mushrooms have a more earthy flavor. You can also use a combination of both types of mushrooms.
Season the mushrooms well: Don't be afraid to season the mushrooms liberally with salt and pepper. This will help to bring out their natural flavors.
Cook the mushrooms over medium-high heat: This will help to create a nice sear on the mushrooms and prevent them from becoming soggy.
Add the vegetables at the right time: The vegetables should be added to the pan after the mushrooms have browned. This will help to prevent them from overcooking.
Use a good quality wine: The wine you use in this recipe will make a big difference in the final flavor of the dish. Choose a dry red wine that you enjoy drinking.
Let the sauce simmer: Simmering the sauce for 15-20 minutes will help to develop the flavors and thicken the sauce.
Serve the cacciatore over pasta or polenta: This dish is traditionally served over pasta, but it can also be served over polenta or mashed potatoes.

Conclusion:

Portobello and porcini mushroom cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mushrooms are seared until browned and then simmered in a flavorful sauce made with red wine, tomatoes, and vegetables. This dish is sure to please everyone at the table.