Free Recipe Elixir of Portobello
Recipe Type: Free Cajun Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Elixir of Portobello Recipe
2 ts Paprika
2 ts Salt
1-1/2 ts Dried basil
1-1/2 ts Ground chili peppers
— chipotle
1 ts Cayenne
1 ts Garlic powder
1 ts Onion powder
1 ts White pepper
1 ts Ground chili peppers
— guajillo (or ancho)
1 ts Dried tarragon
1 ts Dried rosemary
1/2 ts Black pepper
1 lg Onion; roasted and choppped
8 oz Bacon; finely diced
2 lb Portobello mushrooms; medium
Diced
1 c Green bell pepper; chopped
1 c Red bell pepper; chopped
1 c Celery; chopped
3/4 c Cane syrup
1/4 c All-purpose flour
6 c Beef stock
Elixir of Portobello Preparation
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)
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