Elixir of portobello

12 Servings

Ingredients

Quantity Ingredient
2 teaspoons Paprika
2 teaspoons Salt
1½ teaspoon Dried basil
1½ teaspoon Ground chili peppers chipotle
1 teaspoon Cayenne
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon White pepper
1 teaspoon Ground chili peppers guajillo (or ancho)
1 teaspoon Dried tarragon
1 teaspoon Dried rosemary
½ teaspoon Black pepper
1 large Onion; roasted and choppped
8 ounces Bacon; finely diced
2 pounds Portobello mushrooms; medium
Diced
1 cup Green bell pepper; chopped
1 cup Red bell pepper; chopped
1 cup Celery; chopped
¾ cup Cane syrup
¼ cup All-purpose flour
6 cups Beef stock

Directions

Recipe by: Paul Prudhomme's Firey Foods That I Love Combine the seasoning mix ingredients in a small bowl.

To roast the onion, if you have a gas range, simply place the onion right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If range is electric, you can roast in a preheated 500 oven. Plunge the onion into ice water to stop the cooking, then rub off the black skin under running water.

Render the bacon in a 5 quart pot over high heat until crisp, about 8 minutes. Add 1 pound of the mushrooms, all the bell peppers, the celery and onions and cook, stirring occasionally, for about 5 minutes. Add the syrup, flour, and seasoning mix and stir until the flour is completely absorbed.

Stir in the stock and scrape the pot bottom thoroughly. Bring to a boil, add the remaining mushrooms, reduce the heat to medium low and cook at a brisk simmer for 30 minutes. Remove from the heat and serve.

Posted to Master Cook Recipes List, Digest #109 Date: Tue, 4 Jun 1996 11:46:44, -0500 From: crazy_like_a_fox@... (MS KIMBERLY J MENDOZA)

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