Rachael Ray's Portabella Cacciatore

Name: Rachael Ray's Portabella Cacciatore
Yield: 4
Ingredients: 4 C. vegetable or chicken stock (32 ounces); 1 oz. dried porcini or mixed wild mushrooms; 1/4 C. extra virgin olive oil (EVOO); 6 portabella mushroom caps, cut into bite-size pieces; 1 lg. onion, chopped; 2 cubanelle peppers, halved, seeded and thinly sliced width-wise; 2 sm. ribs celery, finely chopped; 4 cloves garlic, chopped; 1 bay leaf; 1 sprig fresh rosemary, leaves stripped and finely chopped; 1/2 to 1 tsp. crushed red pepper flakes; 1 tsp. marjoram or oregano (1/3 palmful); 1/8 tsp. salt; 1/8 tsp. pepper; 1/4 C. tomato paste; 1 C. dry white wine or red wine; 1 can stewed tomatoes (15 ounces); 1 lb. regular or whole wheat rigatoni or penne pasta; 2 Tbsp. butter; 1 C. grated Pecorino Romano cheese, plus some to pass at table

Rachael Ray's Portabella Cacciatore was pinched from <a href="http://www.recipe4living.com/recipes/rachael_ray_s_portabella_cacciatore.htm/?utm_source=dailyrecipes/" target="_blank">www.recipe4living.com.</a>

"A vegetarian variant on sausage or chicken cacciatore, this dish will make even your meat-lovers happy! The peppers, portabellas, and cheese are so flavorful together...."

INGREDIENTS

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4 C. vegetable or chicken stock (32 ounces)

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1 oz. dried porcini or mixed wild mushrooms

•

1/4 C. extra virgin olive oil (EVOO)

•

6 portabella mushroom caps, cut into bite-size pieces

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1 lg. onion, chopped

•

2 cubanelle peppers, halved, seeded and thinly sliced width-wise

•

2 sm. ribs celery, finely chopped

•

4 cloves garlic, chopped

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1 bay leaf

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1 sprig fresh rosemary, leaves stripped and finely chopped

•

1/2 to 1 tsp. crushed red pepper flakes

•

1 tsp. marjoram or oregano (1/3 palmful)

•

1/8 tsp. salt

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1/8 tsp. pepper

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1/4 C. tomato paste

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1 C. dry white wine or red wine

•

1 can stewed tomatoes (15 ounces)

•

1 lb. regular or whole wheat rigatoni or penne pasta

•

2 Tbsp. butter

•

1 C. grated Pecorino Romano cheese, plus some to pass at table

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