Prepare the peppers and make the sauce

• Deseed the peppers. Turn your stove on medium heat and place the peppers in a non-stick frying pan or cast iron skillet.
• Cook for 30-60 seconds on each side until it changes color. Remove the peppers from the pan and place in the bowl with the boiling water and let sit for 30 minutes.
• Brush olive oil and salt on the onions, garlic and tomato and place in the skillet and cook each side for about 2-3 minutes.  Cook until charred. Remove garlic as soon as the color changes.
• Place the vegetables on medium-high heat and cook for about 5-7 minutes turning as necessary until they are charred. Remove the garlic as soon as it changes color as you do not want this to burn.
• Remove the peppers from the bowl and reserve the water. Place all the peppers, garlic, tomato, onion, salt, pepper, and cinnamon into the vitamix or blender with 1 cup of the reserved water. Blend for 45 seconds. Set aside.
• Shred the stems of the mushrooms using a fork to pull individual strands apart.
• Heat oil in a thick bottom pan and sear the mushrooms on high heat so they get nice and brown. Be sure to press down and release the liquid. Stir often -Remove from pan and set aside.
• Heat oil in a pan and fry onion for about 8 minutes until soft and translucent. Stir often. Add the mushrooms to the pan and cook for another 3-4 minutes.
• Add sauce, 2 cups of the reserved water, bay leaves, salt, pepper and sugar to taste. Bring to a boil for 5 minutes.
• Reduce the temperature to medium heat  and cook for 30 minutes until the sauce thickens.