Portobello Porcini Cacciatore Vegetarian
Immerse yourself in the rich, earthy flavors of Portobello Porcini Cacciatore, a hearty and satisfying vegetarian twist on the classic Italian dish. This recipe showcases plump portobello mushrooms and rehydrated porcini mushrooms simmered in a robust tomato-based sauce infused with dry red wine, fresh rosemary, thyme, and aromatic vegetables. With layers of umami from the porcini soaking liquid and the deep caramelization of the mushrooms, this cacciatore is a flavor-packed, plant-based comfort meal that pairs beautifully with creamy polenta or al dente pasta. Perfect for weeknight dinners or cozy gatherings, this dish comes together in just an hour and is an irresistible choice for mushroom lovers and vegetarians alike.
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Recipe Information
Ingredients
- 1 ounce Dried porcini mushrooms
- 1 cup Hot water
- 2 tablespoons Olive oil
- 4 large Portobello mushrooms
- 1 medium Yellow onion
- 1 large Red bell pepper
- 1 medium Carrot
- 3 large Garlic cloves
- 28 ounces Crushed tomatoes
- 0.5 cup Dry red wine
- 1 cup Vegetable stock
- 1 spring Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 4 servings Cooked pasta or polenta
Instructions
Place the dried porcini mushrooms in a small bowl and cover them with 1 cup of hot water. Let them soak for 15 minutes, then strain, reserving the soaking liquid, and finely chop the rehydrated mushrooms.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Clean the portobello mushrooms by removing the stems and scraping out the gills with a spoon, then cut them into thick slices.
Add the sliced portobello mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Remove them from the skillet and set them aside.
Dice the onion, red bell pepper, and carrot. Mince the garlic cloves.
In the same skillet, add a bit more olive oil if needed and sauté the onion, red bell pepper, and carrot over medium heat until softened, about 5-6 minutes.
Add the minced garlic and chopped porcini mushrooms to the skillet, cooking for another 1-2 minutes until fragrant.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce slightly, about 2-3 minutes.
Stir in the crushed tomatoes, vegetable stock, reserved porcini soaking liquid (strain through a fine sieve to remove grit), fresh rosemary, fresh thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Return the cooked portobello mushrooms to the skillet, stir to combine, and cover. Let the cacciatore cook on low heat for about 20 minutes, stirring occasionally.
Remove the rosemary sprig and bay leaf before serving.
Garnish with freshly chopped parsley and serve hot over cooked pasta or creamy polenta for a hearty meal.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 54.5 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5913 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
