Elixir of Portobello - Magic Seasoning Blends

Ingredients

• 2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic
• 1½ teaspoons Chef Paul Prudhomme's Ground Dried Chipotle Magic Chile
• 1 teaspoon Chef Paul Prudhomme's Ground Dried Cayenne Magic Chile
• 1 teaspoon Chef Paul Prudhomme's Ground Dried Guajillo Magic Chile
• 1 teaspoon dried tarragon leaves
• 1 teaspoon dried rosemary leaves
• 1 large onion, roasted (instructions below) and chopped
• ½ pound bacon, finely diced
• 2 pounds medium diced fresh portobello mushrooms, in all
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1 cup chopped celery
• ¾ cup cane syrup (see NOTE)
• ¼ cup all-purpose flour
• 6 cups beef stock