Wild Mushroom Grillades

2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
4 Tbsp olive oil
3 stalks celery, chopped
1 large onion, chopped
1/2 Tbsp minced fresh garlic
3 Tbsp 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 Tbsp cayenne pepper
1/2 Tbsp thyme
salt and pepper
1 package fresh spinach leaves, washed and stemmed
Hot cooked grits or rice

Place mushroom stems in a pot with 4 cups water. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes. Remove stems and reduce liquid by half. You now have about 2 cups of mushroom stock. Saute portobello mushrooms in oil for 4 to 5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add celery and onion to oil and wilt down for 4 to 5 minutes. Add garlic and cook for 1 minute. Then add flour to make a light roux. Add mushroom stock, vegetable stock and red wine if desired; stir well to eliminate lumps. Add sauteed mushrooms, shiitake mushrooms, domestic mushrooms, tomatoes, tomato paste, roasted red bell pepper, cayenne and thyme; stir to mix.

Simmer over medium heat for 35 to 40 minutes. Correct seasoning with salt and pepper. Meanwhile, sautee spinach  in 1 tablespoon vegetable oil until withered; drain if necessary. Season with salt and pepper. To serve, spoon grits or rice onto individual serving plates, top with sauteed spinach, spoon grillades atop spinach. Garnish with green onions. Serves 6-8.

Recipe courtesy of Louisiana Kitchen & Culture magazine and “The Crescent City Farmers Market Cookbook.”