Make Room for Mushrooms!

Once upon a time, I found a 12 lb. hen of the woods mushroom.

Some of the mushroom got dried in an oven overnight.  It made REALLY strong stock later.

Some got frozen and was quite useful later.

And some got cooked right away in this Italian dish.

Cacciatore means "catch all" and often used whatever was at hand, but always mushrooms.  The origin story goes like this: The man went out to hunt in the woods in late summer.  He found no game, but brought home mushrooms from his search.  The woman then took one of their chickens and whatever vegetables were on hand to make this meal, perfect for when the hot summer days have finally yielded to cool breezes and bumper tomatoes are canned.  It is hearty and needs a robust pasta to stand up to it, such as rigatoni.    This one also has baby bella mushrooms.  Button, chicken, or oyster mushrooms would work as well.

Gluten-Free/Vegan Option/Wild Option

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Cacciatore Catch-All

Taste of Italy

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Prep: 15 minutes  Cook: 45 minutes  Serves 4

2 lbs. local chicken parts (optional)

2 tbs. olive oil

1/2 red onion, diced

1 red or green bell pepper, coarsely chopped

4 cloves garlic, minced

2 cups peeled tomatoes* (Roma and/or cherry)

2 cups sliced wild puffball mushrooms** (or white button)

1 cup of “catch-all”: washed and chopped zucchini, summer

    squash, eggplant, or what-have-you

1 tbs. dried oregano (or 2 tbs. fresh)

1/2 tsp. salt 

1/4 tsp. white pepper

1/2 cup red wine (from freezer cubes?)

“Cacciatore” means hunter in Italian and often features wild mushrooms** (assuming the hunter did not want to come home empty-handed).  This recipe is a great way to use up odds and ends from canning.  Consider measurement of vegetables approximate.  Leftovers can even be added to an omelet, frittata, or soup.  

Heat olive oil on medium-high in Dutch oven or large skillet with cover.  If using chicken, brown meat five minutes each side and set aside.  Add onions, garlic, and bell pepper to pan.  Cook two minutes, or until onions soften.  Add tomatoes, mushrooms, and remaining vegetables.  Season with salt, pepper, and oregano.   Add wine and bring to boil.  Reduce heat to simmer.  Add chicken and cover.  Cook 30 minutes, or until chicken reaches 165ºF and vegetables are soft.  Serve with crusty bread, pasta, or rice.

* When canning tomatoes, skins are removed by blanching.  This is done by dropping whole tomatoes in boiling water about one minute, then into ice water one minute, to easily peel skin.  I’ve used the leftover seeds and juice from canning harissa sauce with plum tomatoes.  You could also use already canned tomatoes or just chop fresh tomatoes and leave skins on. 

** Do not attempt to gather wild mushrooms without a certified guide.  Puffballs (Calvatia gigantea) should be the size of two fists or larger and white throughout.  Discolored puffballs are not safe to eat and will not taste good.  Immature amanita can be mistaken for puffballs, thus the need to look for larger mushrooms.  (Puffballs can grow quite large and have even been mistaken for Styrofoam trash in littered woodlands!)  Cutting the mushroom may reveal more: A “U” shape indicates the immature cap of the poisonous amanita, but may not always be visible.  Alcohol intensifies reaction to any poisonous mushroom.  Don’t risk it!!!  The author and publisher assume no liability for injury, poisoning, illness, or death from consuming wild mushrooms or plants.  Leave it to the experts: Puffballs may be available at some farmers’ markets or high-end food stores.