Best 4 Portobello Porcini Cacciatorevegetarian Recipes

Embark on a culinary adventure with our collection of tantalizing Portobello Porcini Cacciatore recipes, a symphony of flavors that will delight vegetarians and meat-lovers alike. Immerse yourself in the rich and robust flavors of this classic Italian dish, where succulent portobello mushrooms and aromatic porcini mushrooms take center stage. These meaty mushrooms are expertly paired with a medley of colorful vegetables, creating a symphony of textures and flavors.

Indulge in the classic Portobello Porcini Cacciatore, a hearty and satisfying dish that showcases the natural umami of mushrooms sautéed in a flavorful sauce. Savor the creamy richness of the Mushroom Cacciatore with Creamy Polenta, a luxurious and comforting dish that pairs perfectly with grilled or roasted vegetables. For a lighter and refreshing take, try the Portobello Cacciatore with Lemon and Herbs, where bright citrus notes and fragrant herbs elevate the earthy flavors of the mushrooms.

Experience the culinary magic of the Portobello Porcini Cacciatore with Pappardelle, a delightful combination of wide, flat pasta and a rich mushroom sauce. Treat your taste buds to the vibrant flavors of the Portobello Cacciatore with Roasted Vegetables, a colorful and healthy dish that celebrates the bounty of fresh produce.

Let's cook with our recipes!

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

Ingredients

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

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

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.

GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI CREAM

Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream image

Another wonderful recipe from Vikram Vij, owner of the hottest Indian restaurant in Vancouver! Asafetida & mango powders are known as hing & amchur in Indian grocery stores - if you can't get them, omit them, as well as the fenugreek & add 1 tbsp lime juice after the mushrooms are cooked. You can purchase garam masala or use one of the recipes for garam masala on Zaar.

Provided by CountryLady

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

7 g dried porcini mushrooms
2 cups water, divided in half
2 tablespoons canola oil
1 onion, finely chopped
2 tablespoons flour
1/2 cup whipping cream
1 teaspoon dried fenugreek leaves
1/2 teaspoon salt
1 pinch cayenne
6 large portabella mushrooms
3 tablespoons canola oil
1/4 teaspoon asafoetida powder
1 tablespoon mango powder
1 tablespoon garam masala
3/4 teaspoon salt
1/4 teaspoon cayenne

Steps:

PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
Heat oil in saucepan over medium heat& fry onions, stirring occasionally, until browned, about 5 minutes; stir in flour& cook, stirring constantly, until light brown, about a minute.
Add porcinis with their soaking liquid, along with remaining ingredients& bring to a boil; reduce heat to medium-low& simmer, stirring occasionally, until slightly thickened& reduced to 2 cups, about 20 minutes.
MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.

Tips:

Select the Right Mushrooms: Choose meaty and flavorful mushrooms like portobello and porcini for a hearty and umami-rich cacciatore.
Prep the Mushrooms Properly: Clean the mushrooms with a damp cloth and slice them into thick, even pieces. This ensures they hold their shape during cooking.
Sauté the Mushrooms: Sear the mushrooms in a hot pan with olive oil until they are golden brown and slightly crispy. This caramelizes the mushrooms and enhances their flavor.
Use a Quality Marinara Sauce: Opt for a flavorful and robust marinara sauce that complements the earthiness of the mushrooms. You can make your own or use a store-bought sauce.
Simmer the Cacciatore: Bring the marinara sauce, mushrooms, and other ingredients to a simmer and let it cook for at least 30 minutes. This allows the flavors to meld and develop.
Serve with Pasta or Over Polenta: Serve the cacciatore over your favorite pasta or creamy polenta for a satisfying and comforting meal.

Conclusion:

Portobello porcini cacciatore is a delectable vegetarian dish that combines the hearty flavors of mushrooms, tomatoes, and herbs. By following these tips and the detailed recipe provided, you can create a flavorful and satisfying cacciatore that is sure to impress your family and friends. Whether you serve it over pasta, polenta, or rice, this dish is a versatile and delicious addition to any vegetarian or vegan menu. So, gather your ingredients, put on your apron, and embark on a culinary journey to create a delightful and memorable portobello porcini cacciatore.