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.
MUSHROOM LOVERS' TURKEY CACCIATORE
With three hits of mushroom and a bevy of vegetables, this one-pot meal is sure to please any mushroom lover! The natural richness of turkey and a kiss of cocoa make this meal special, and because of the potatoes you don't have to make a side dish! Note: accurate NI is here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2001869&ff=1
Provided by YummySmellsca
Categories One Dish Meal
Time 2h
Yield 4 meals, 4 serving(s)
Number Of Ingredients 22
Steps:
- In a spice mill or coffee grinder reserved for spices, grind the porcinis to a fine powder. Set aside.
- In a large, heavy pot, heat the oil until shimmering. Season turkey pieces with salt and pepper and add to the pot.
- Brown on all sides, in 2-3 batches. Transfer the browned pieces to a bowl.
- Reduce heat to medium and add the onion, pepper, carrots and celery.
- Cook, stirring, until the vegetables begin to soften, about 5-10 minutes.
- Add the garlic, parsley, rosemary, thyme, mustard powder, paprika and red pepper flakes, stirring well. Salt to taste.
- Cover and cook over low heat, stirring often, for 8-10 minutes.
- Stir in the sliced mushrooms, increase heat to medium and cook, stirring occasionally, until the mushrooms are tender.
- Add wine and bring to a boil.
- Cook, stirring vigorously, until the wine has reduced by about half.
- Add the diced tomatoes, ground mushroom powder, cocoa, tomato paste and salt and pepper to taste.
- Return the turkey pieces to the pot with the potato cubes and stir well.
- Cover and simmer 30 minutes, until the turkey and potatoes are done.
Nutrition Facts : Calories 365.3, Fat 11.7, SaturatedFat 2.6, Cholesterol 57.9, Sodium 229.1, Carbohydrate 38.4, Fiber 8.8, Sugar 14.4, Protein 26.2
TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
TURKEY THIGH CACCIATORE
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
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
TURKEY CACCIATORE WITH A TWIST
This tasty Italian cheese and tomato bake is a fab way to use up leftover meat and a true family favourite
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.
- Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta
Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
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