Portobello Porcini Cacciatorevegetarian Recipes

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ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS



Italian Chicken Stoup with Porcini, Portobello and Peppers image

Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield s: 4 to 6 servings

Number Of Ingredients 20

1 large red bell pepper
1/3 cup dried porcini mushrooms (a handful)
3 cups homemade or store-bought chicken stock
3 tablespoons EVOO
4 ounces pancetta, cut 1/8-inch thick, diced
2 large portobello mushroom caps, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped
1 red chile pepper, thinly sliced
2 sprigs fresh rosemary, finely chopped
1 large bay leaf
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red or white wine
One 14-ounce can stewed tomatoes
4 cups pulled or chopped cooked chicken meat
Ciabatta or other crusty bread
Shaved pecorino cheese, for garnish
Coarsely chopped fresh flat leaf parsley, for garnish
Bread, for serving

Steps:

  • Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
  • Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
  • While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
  • Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

PORTOBELLO-PORCINI CACCIATORE



Portobello-Porcini Cacciatore image

Provided by Rachael Ray : Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

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.

VEAL CHOP WITH PORTABELLO MUSHROOMS



Veal Chop with Portabello Mushrooms image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Steps:

  • Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
  • Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
  • Drizzle with remaining 1 tablespoon olive oil, and serve.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g

PORTOBELLO MUSHROOM CAPS AND VEGGIES



Portobello Mushroom Caps and Veggies image

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Provided by GEORGIANA HOFFMAN

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1 onion, cut into strips
1 green bell pepper, cut into strips
¼ teaspoon salt
4 large portobello mushroom caps

Steps:

  • Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
  • Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g

PORCINI MAC & CHEESE



Porcini Mac & Cheese image

This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 package (1 ounce) dried porcini mushrooms
1 cup boiling water
1 package (16 ounces) small pasta shells
6 tablespoons butter, cubed
1 cup chopped baby portobello mushrooms
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1/2 cup pumpkin or amber ale
2 cups shredded sharp white cheddar cheese
1 cup shredded fontina cheese
1 teaspoon salt
1 cup soft bread crumbs

Steps:

  • Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms., Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.

Nutrition Facts : Calories 723 calories, Fat 33g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 968mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 4g fiber), Protein 30g protein.

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

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.

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