We tried this recipe: https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine?smid=ck-recipe-iOS-share Based on our pantry, we used ½ cup dried shiitakes (instead of porcini) for the dried mushroom and corresponding 1 cup of mushroom soaking liquid. We also used 29 oz (two 14.5 oz cans) of no-salt diced tomatoes, which we pulsed in our handheld processors. We omitted much of the salt that the recipe called for. At the end of cooking, we found the sauce thin and lacking depth. We added about 1 Tbsp each apple cider vinegar and red wine vinegar, 1 Tbsp Better Than Bouillon vegetable broth concentrate (for umami), 1 tsp white sugar, and ¼ cup fried shallots. We served this with long grain white rice. (Apr. 2020)
Cooking Adventures 