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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
In 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 2
Add 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 3
Serve étouffée spooned over rice, garnished with lemon and parsley.