Elixir of Portabella

Name: Elixir of Portabella
Ingredients: 2 teaspoons paprika; 2 teaspoons salt; 1 12 teaspoons dried basil; 1 12 teaspoons dried chipotle powder; 1 teaspoon cayenne; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 teaspoon dried tarragon; 1 teaspoon dried rosemary; 3 tablespoons bacon bits (artificial flavor); 1 teaspoon hot sauce; 2 tablespoons olive oil; 1 large onion, roasted and chopped; 2 lbs medium-diced fresh portabella mushrooms; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 1 cup chopped celery; 34 cup cane syrup or 12 cup pure maple syrup; 14 cup all-purpose flour; 6 cups vegetable stock or 6 cups beef stock

20 ingredients

11 steps

Ingredients

2 teaspoons paprika
2 teaspoons salt
1 12 teaspoons dried basil
1 12 teaspoons dried chipotle powder
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried tarragon
1 teaspoon dried rosemary
3 tablespoons bacon bits (artificial flavor)
1 teaspoon hot sauce
2 tablespoons olive oil
1 large onion, roasted and chopped
2 lbs medium-diced fresh portabella mushrooms
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
34 cup cane syrup or 12 cup pure maple syrup
14 cup all-purpose flour
6 cups vegetable stock or 6 cups beef stock

Directions

1

Combine the seasoning mix ingredients in a small bowl.
2

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.
3

If your range is electric, you can roast in a preheated 500* oven.
4

Plunge the roasted onion into ice water to stop the cooking, then rub off the black, charred skin under running water.
5

It should slip right off, but if there are stubborn spots, just remove them with a sharp knife.
6

Put olive oil in a 5-quart pot over high heat and add 1 pound of the mushrooms, all the bell peppers, the celery, and onion and cook, stirring occasionally, for 5 minutes.
7

Add the syrup, flour, and seasoning mix and stir until the flour is completely absorbed.
8

Stir in the stock and scrape the pot bottom thoroughly.
9

Bring to a boil, add the remaining mushrooms, reduce the heat to medium-low, and cook at a brisk simmer for 30 minutes.
10

Remove from the heat and serve.
11

Enjoy!