Elixir of Portabella Recipe

Name: Elixir of Portabella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons paprika; 2 teaspoons salt; 1 ½ teaspoons dried basil; 1 ½ 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; ¾ cup cane syrup or ½ cup pure maple syrup; ¼ cup all-purpose flour; 6 cups vegetable stock or 6 cups beef stock

Servings: persons

2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons dried basil
1 ½ 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
¾ cup cane syrup or ½ cup pure maple syrup
¼ cup all-purpose flour
6 cups vegetable stock or 6 cups beef stock

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!

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons paprika, 2 teaspoons salt, 1 ½ teaspoons dried basil, 1 ½ teaspoons dried chipotle powder, and more.

Yes, Elixir of Portabella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elixir of Portabella

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