Mushroom Cacciatore

I have four favorite recipes so far and this is one of them! There is one catch I found with this must serve it after you cook it, DON'T reheat it because it seems to lose its wonderful favors. So promise me you won't reheat it...Thanks! I discovered this also tastes delicious served at room temperature. Leave it out of the fridge the following day to let it naturally warm up. Don't forget to bring this along to summer potlucks and bbqs. This recipe is my version of Rachael Ray's Portabella Cacciatore.


2 cups penne or rigatoni pasta, uncooked (gluten-free)
1 Tbsp coconut oil
1/4 cup Daiya mozzarella vegan cheese (optional)

Cacciatore Sauce

3 cups button or portabella mushroom caps,
   cut into bite-size pieces
1/2 cup onion, chopped
2 poblano peppers, halved,
   seeded and thinly sliced widthwise*
2 bay leaves
2 tsp marjoram or oregano
2 tsp tamari
a pinch or to taste of dried rosemary
1/4 tsp red pepper flakes
salt and pepper to taste
2 tsp garlic, minced
1/4 cup tomato paste
1/2 cup vegan white or red wine
1/2 cup vegetable broth
1 1/2 cup canned chopped tomatoes, drained

Cook pasta, drain then add it back to the hot pot. Toss pasta with coconut oil and cheese then add the cacciatore sauce below to pot with pasta.

Heat a large pot over medium-high heat with oil. Add the mushroom and cook until darkened and softened, 12 to 15 minutes. Add onions, peppers, bay leaf, marjoram, soy sauce, rosemary, red pepper flakes, salt and pepper and cook 8 to 10 minutes or more to soften. Add garlic the last the 2 minutes. Stir in tomato paste, cook 1 minute, add wine and reduce a minute or 2. Then add the vegetable broth and tomatoes and lower heat to a simmer. Remove bay leaves. Serves 4 to 6

* You can also use 2 cubanelle peppers or one large green pepper instead of poblano peppers. I prefer poblano peppers because they have a have some heat to them.