Bring mushroom stems to a boil in four cups water. Reduce heat and simmer for 25-30 minutes. Remove the mushroom stems and reduce the liquid by half to produce mushroom stock. Saute the Portobello mushrooms in oil for about 4-5 minutes. Remove the mushrooms and saute the onion in the same oil until wilted. Add the garlic and cook for another minute. Add the flour to make a light roux. Add the mushroom stock, vegetable stock and red wine. Stir. Add all three mushrooms, tomatoes, tomato paste, bell pepper, cayenne and thyme. Stir. Simmer over medium heat for 35-40 minutes. Season with salt and pepper. Saute spinach in vegetable oil until withered. Drain if necessary. Season with salt and pepper. To serve, spoon grits or rice onto plates, top with spinach, then mushrooms and garnish with green onions. Serves 6-8.
If using grits, boil 1 pound ADLUH white grits in three quarts water, 1 1/2 cups chicken broth and 1 stick of butter. Simmer on low until grits are done then add two cups shredded sharp cheddar cheese, 1 1/2 cups heavy cream and hot sauce to taste.