Vegan Mushroom Étouffée
This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp or crawfish used in a traditional étouffée. The seaweed called dulse brings a smoky, savory note and a mix of Creole and Old Bay seasoning provides the familiar flavors. Ms. Claiborne suggests spooning this over brown rice instead of the traditional white.
- Serves: 4 persons
- 3tablespoons grapeseed or coconut oil
- 3tablespoons all-purpose flour
- 1small yellow onion, diced
- 2garlic cloves, minced
- 1small green bell pepper, diced
- 2celery stalks, diced (about 1 cup)
- ½teaspoon salt
- 1cup diced tomatoes, canned or fresh
- 2 ½cups vegetable stock or water (if using water, add 1 vegetable bouillon cube)
- 1dried bay leaf
- 1teaspoon dulse (seaweed) flakes
- 1tablespoon Creole seasoning or 1 teaspoon each black pepper, paprika, and dried thyme
- 1tablespoon Old Bay seasoning, more to taste
- 1pound fresh oyster mushrooms, trimmed and roughly chopped (about 2 cups)
- Freshly cooked brown rice, for serving
- Lemon wedges, for serving
- ½cup chopped fresh parsley, for serving
Step 1In a large Dutch oven or heavy pot, heat the oil over medium heat until it ripples, then sprinkle in the flour. (Test the oil by dropping a pinch of flour into the pot. If it sizzles, it is hot enough). Stirring constantly, cook flour and oil together until the mixture toasts and turns golden brown, 2 to 3 minutes.
Step 2Add onion, garlic, bell pepper, celery and salt and stir. Cook, stirring, over medium heat until the onion is translucent, about 3 minutes. Add tomatoes, stock, bay leaf, dulse, Creole seasoning, and Old Bay. Stir well and bring the pot to a simmer. Add mushrooms and simmer, stirring occasionally, until tender, about 20 minutes. Taste and adjust the seasonings with salt and Old Bay.
Step 3Serve étouffée spooned over rice, garnished with lemon and parsley.