PORTOBELLO-PORCINI CACCIATORE
Provided by Rachael Ray : Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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Abu Jee
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious. I love serving it over pasta or rice.
free fear pro
[email protected]I thought this dish was just okay. The sauce was a bit too sweet for my taste and the mushrooms were a bit bland.
Angelica Long
[email protected]This dish was absolutely delicious! I made it for a dinner party and everyone raved about it. I will definitely be making it again.
nikeshia Arnold
[email protected]This recipe was a disaster! The sauce never thickened and the mushrooms were rubbery. I won't be making this again.
Mateo Shehu
[email protected]I'm not a huge fan of mushrooms, but this dish was surprisingly good. The sauce was very flavorful and the mushrooms were cooked perfectly.
Joshua Ibekwe
[email protected]This dish was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Tadesse Sileshi
[email protected]Loved it!
Samone Favorite
[email protected]Not bad, but not great either. The sauce was a bit bland and the mushrooms were a bit tough.
Deewhy Ytepes
[email protected]This recipe was easy to follow and the end result was delicious! I used cremini mushrooms instead of portobello and it turned out great. I will definitely be making this again.
hailey _relatable
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I think I'll try it again with less salt next time.
Ashraf Arman
[email protected]I've made this recipe several times now and it's always a hit! The sauce is so flavorful and the mushrooms are always cooked perfectly. I love serving this dish over pasta or rice.
Jariaa Huq
[email protected]This portobello porcini cacciatore was a delightful meal that exceeded my expectations. The combination of mushrooms, sun-dried tomatoes, and artichoke hearts created a rich and flavorful sauce that complemented the tender portobello mushrooms perfec