Portobello Porcini Cacciatore Vegetarian

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From cooking channel: rachael's week in a day (what's cooking?), this looks really good so posting here for safekeeping.

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Steps

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Place 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.

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Meanwhile , in a dutch oven heat the extra-virgin olive oil over medium high heat.

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Add the sliced mushrooms and cook , stirring occasionally , until dark and tender , 12 to 15 minutes.

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Add the thyme , chile , garlic , peppers and onions and season with salt and pepper , to taste.

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Cook for 8 to 10 minutes , then add the wine and stir.

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Remove the reconstituted mushrooms from the liquid , chop and then add them to the pot.

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Pour in all but last the few spoonfuls of the mushroom liquid stock into sauce pot , the grit will settle at the bottom of the pan.

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Stir in the tomatoes , breaking them up with a spoon then add the basil leaves and simmer the sauce 20 minutes.

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Cool and store for a make-ahead meal and reheat over medium flame , stirring occasionally.

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Boil a large pot of water to a boil over medium heat.

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Add th.

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Ingredients

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dried porcini mushrooms, extra virgin olive oil, mushroom caps, fresh thyme leaves, pepper, garlic cloves, cubanelle peppers, salt, black pepper, dry white wine, tomatoes, basil, penne, butter, pecorino romano cheese