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)