1 cup of button mushrooms, stems removed and sliced

1 cup of crimini mushrooms, stems removed and sliced

2 red chili peppers, deseeded and rough chopped

1 green jalapeno, deseeded and rough chopped

6 mini sweet bell peppers (yellow, green, red), deseeded and rough chopped

1 medium white onion, chopped fine

1 large celery stalk (no leaves), chopped fine

2 cloves of garlic, chopped fine

2 tablespoons of peanut oil

4 tablespoons of olive oil

1 1/2 cups of beef stock

2 tablespoons of all purpose flour

Kosher salt

Fresh ground black pepper

In a bowl, evenly mix chili, jalapeno and sweet bell peppers, a pinch of salt, a dash of pepper with 1 tablespoon of olive oil.  In a second bowl, evenly mix mushrooms, a pinch of salt, a dash of pepper and remaining olive oil.

Coat bottom of large sauté pan with peanut oil, heat on low.  Add onion, celery, garlic, a pinch of salt and a dash of pepper; cover and sweat until tender.  Add the bowl of peppers, stir and sweat until peppers begin to soften, stirring occasionally.  Mix in the bowl of mushrooms, stir and sweat until mushrooms begin to soften, stirring occasionally.

Add beef stock to the mix.  Raise heat slightly and cover, letting the beef stock and moisture from the mushrooms cook down.

When the mushrooms can be split with a wooden spoon, add 1 tablespoon of flour and stir until fully integrated into the mixture.  Repeat with the second tablespoon of flour.  Continue to heat until simmering. 

Remove from the heat and serve.