Mushroom Lovers' Turkey Cacciatore - cooking recipe

Ingredients

1/2 ounce dried porcini mushrooms
1 tablespoon olive oil
3/4 lb raw skinless turkey (breasts and legs)
1 medium sweet onion, minced
1 red bell pepper, julienned
2 carrots, diced
1 large celery rib, minced
4 garlic cloves, minced
2 tablespoons minced flat leaf parsley
2 sprigs fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried mustard powder
1/2 teaspoon smoked paprika
1 pinch red pepper flakes
3/4 lb button mushroom, sliced
1/2 lb shiitake mushroom, stemmed and sliced
1/2 cup red wine
28 ounces no-salt-added diced tomatoes
1/2 tablespoon cocoa powder
3 tablespoons tomato paste
salt and pepper
1 red potatoes, cut into small cubes (keep skin on)

Preparation

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