Wild Mushroom Grillades | Louisiana Kitchen & Culture

Ingredients

• 2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
• 4 tablespoons olive oil
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons flour
• 2 cups mushroom stock
• 2 cups vegetable stock
• 1/2 cup red wine (optional)
• 1 pound shiitake mushrooms, stemmed and sliced
• 1/2 pound button mushrooms, sliced
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato paste
• 1 roasted red bell pepper, peeled, seeded and diced
• 1 tablespoon cayenne pepper
• 1/2 tablespoon thyme
• salt and pepper
• 1 package fresh spinach leaves, washed and stemmed