1. In a spice mill or coffee grinder reserved for spices, grind the porcinis to a fine powder. Set aside. 2. In a large, heavy pot, heat the oil until shimmering. Season turkey pieces with salt and pepper and add to the pot. 3. Brown on all sides, in 2-3 batches. Transfer the browned pieces to a bowl. 4. Reduce heat to medium and add the onion, pepper, carrots and celery. 5. Cook, stirring, until the vegetables begin to soften, about 5-10 minutes. 6. Add the garlic, parsley, rosemary, thyme, mustard powder, paprika and red pepper flakes, stirring well. Salt to taste. 7. Cover and cook over low heat, stirring often, for 8-10 minutes. 8. Stir in the sliced mushrooms, increase heat to medium and cook, stirring occasionally, until the mushrooms are tender. 9. Add wine and bring to a boil. 10. Cook, stirring vigorously, until the wine has reduced by about half. 11. Add the diced tomatoes, ground mushroom powder, cocoa, tomato paste and salt and pepper to taste. 12. Return the turkey pieces to the pot with the potato cubes and stir well. 13. Cover and simmer 30 minutes, until the turkey and potatoes are done. ---------------------------------------------------------------------------
Nutrition
Ingredients
