Oyster Mushroom Étouffée

We'll email this post to you, so you can come back to it later!

4.70 from 33 votes

Classic Creole Étouffée made vegan with tender meaty mushrooms.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Soul Food, Southern

Servings:

3 tbsp grapeseed oil or coconut oil
3 tbsp unbleached all-purpose flour
1 small yellow onion diced
2 cloves garlic minced
1 small green bell pepper diced
2 stalks celery diced (about 1 cup)
1/2 tsp salt
1/2 can diced tomatoes (about 1 cup)
2-1/2 cups water
1 cube vegetable bouillon
1 bay leaf
1 tsp dulse seaweed flakes
1 tbsp Creole seasoning
tbsp Old Bay seasoning plus more to taste
1 pound oyster mushrooms roughly chopped (about 2 cups), or an assortment of mushrooms
2 cups brown rice cooked
1 lemon
1/2 cup chopped fresh parsley for serving

Preheat large dutch oven or heavy-bottomed pot over medium heat.
Add oil, then sprinkle in flour when oil is hot. (Test the oil by dropping a pinch of flour in the oil; if it simmers, it is hot enough.) Toast flour in the oil, stirring for a few minutes until it turns golden brown.
Add onion, garlic, bell pepper, celery and salt and stir. Saute on medium heat until onion is translucent, about 3 minutes.
Add diced tomatoes, stock, bay leaf, dulse, Creole seasoning and Old Bay seasoning. Stir well and bring the pot to a simmer.
Add mushrooms and continue to simmer for 20 minutes until they become tender.
Taste and adjust seasoning. Serve over rice with a squeeze of lemon juice and garnished with parsley.

Recipe Pro Tips:

For various textures, use a variety of mushrooms. King oyster mushrooms can be sliced vertically for long, thin pieces, or they can be shredded for more of a flaky seafood-esque texture.