Recipe - Elixir Of Portobello

2 teaspoon Paprika
2 teaspoon Salt
1 One half teaspoon Dried basil
1 One half 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
One half teaspoon Black pepper
1 lg Onion; roasted and choppped
8 ounce Bacon; finely minced
2 pound Portobello mushrooms; medium
Diced
1 cup Green bell pepper; chopped
1 cup Red bell pepper; chopped
1 cup Celery; chopped
Three fourths cup Cane syrup
One fourth cup Allpurpose flour
6 cup Beef stock

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@prodigy.com (MS KIMBERLY J MENDOZA)