Best Italian Chicken Stoup With Porcini Portobello And Peppers Recipes

Portobello and Porcini Broth image

Provided by Food Network Kitchen

Time 1h

Yield 7 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 large portobello mushroom caps, chopped
5 sprigs thyme
5 sprigs parsley
1/4 cup dry Marsala wine
3/4 cup dried porcini mushrooms, rinsed
1 teaspoon black peppercorns
Kosher salt
16 ounces mushroom or cheese tortelloni
Shredded parmesan cheese, for topping

Steps:

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.

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.