Elixir of Portobello

INGREDIENTS

INSTRUCTIONS

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)

A Message from our Provider:

“Been misunderstood? Imagine how God feels”