Inspired by many a cacciatore recipe
Olive Oil high quality
1 white Onion - chopped
3 cloves Garlic - smashed and chopped
1/2 pound mushrooms sliced
1 small Yukon Potato - chopped
1 16 oz can diced Tomatoes (can use more)
1/2 can Ortega (Anahein) Chilis- chopped
1/2 c Water (plus or minus - optional if using more tomatoes)
1 T dried or 4 T fresh Basil
2 t dried or 8 t fresh Oregano
1 t dried Thyme
In a medium skillet, saute onion garlic in olive oil until golden and
soft (~5 minutes)
Add mushrooms and saute until they soft
Add rest of ingredients, bring to boil and then simmer covered for
minutes until potatoes are cooked then remove the cover and continue to
cook off extra liquid until desired consistency and flavor is reached.
If you omit the potatoes and the water then you have a nice brushetta
Could add chicken though oil consistency would change and Chicken would
have to be cooked first
Might also be able to substitute Tofu for Potato.
The longer it cooks the more intense the flavor of the tomatoes.
You can make them taste like they were sundried tomatoes.
The one Ortega chili was just something we had left over but it gave it
just the right amount of zing.
Baguette or pita bread
optionally a small meat dish