Mushroom Lovers Turkey Cacciatore Recipes

TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"

Turkey Cacciatore Burgers on Portobello

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package
Salt and pepper
6 crimini mushrooms (baby portobellos) stems removed and finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic, smashed away from skin and finely chopped
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Extra-virgin olive oil, for drizzling
Handful flat-leaf parsley, chopped
4 large portobello mushroom caps, stems removed
Coarse salt and black pepper
2 cups arugula leaves, coarsely chopped
1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
Sliced red onion and sliced yellow and plum tomatoes

Steps:

Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Slow Cooker Chicken Cacciatore With Mushrooms and Bacon image

Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.

Provided by Sarah DiGregorio

Categories dinner, poultry, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 pound bacon, preferably thick-cut, sliced into 1/2-inch pieces
1 pound cremini mushrooms, sliced
8 garlic cloves, smashed and chopped
1 tablespoon tomato paste
1/4 cup dry red wine
1/2 large red onion, thinly sliced
1 red, yellow or orange bell pepper, thinly sliced
8 ounces jarred roasted red peppers, drained (about 1 heaping cup)
3/4 cup crushed or diced canned tomatoes (about half a 14-ounce can)
2 tablespoons drained capers
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon red-pepper flakes
1 teaspoon garlic powder
2 to 2 1/4 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/3 cup chopped fresh flat-leaf parsley
Cooked polenta, pasta or hoagie rolls, for serving (optional)
Torn fresh basil leaves, for topping
Grated Parmesan, for topping

Steps:

Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.

TURKEY THIGH CACCIATORE

Turkey Thigh Cacciatore image

Make and share this Turkey Thigh Cacciatore recipe from Food.com.

Provided by chef blade

Categories Poultry

Time 15h

Yield 2 thighs, 5 serving(s)

Number Of Ingredients 11

Ingredients

2 turkey thighs (3 lbs. total)
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can tomato soup
1/3 cup white wine
1/2 cup diced onion
1/2 cup thinly sliced mushroom
1/2 cup stuffed green olive, halved
1 teaspoon celery seed
1/2 teaspoon thyme
1 bay leaf
1 tablespoon white sugar

Steps:

Season thighs with salt and pepper.
Place into crockpot.
Top with all other ingredients.
Cook on low for 7 1/2 hours.
Carefully remove thighs from pot and shred meat from the bones.
Place meat on piping hot rice, top with sauce.

Nutrition Facts : Calories 75.2, Fat 0.5, SaturatedFat 0.2, Sodium 542.2, Carbohydrate 14.6, Fiber 1, Sugar 8.1, Protein 1.8

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