Mushroom Étouffée

Mushroom Étouffée

Tags

Creole

Cook

Ingredients

  • 3 tbsp coconut oil
  • 3 tbsp flour
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 green pepper, diced
  • 2 celery stalks, diced
  • ½ tsp salt
  • 1 cup diced tomatoes
  • 2 ½ cups vegetable stock
  • 1 bay leaf
  • 1 tsp seaweed flakes
  • 1 tsp paprika
  • 1 tsp thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp white pepper
  • ½ tsp ground black pepper
  • 1 tbsp Old Bay seasoning
  • 450g oyster mushrooms, roughly chopped
  • Cooked rice
  • Lemon wedges
  • ½ cup chopped parsley

Steps

  1. In a large pot heat oil over medium heat until it ripples. Sprinkle in the flour, stirring constantly. Cook until mixture toasts and turns golden brown.
  2. Add the onion, garlic, bell pepper, celery, salt and stir. Cook, stirring until the onion is translucent.
  3. Add tomatoes, stock, bay leaf, seaweed, spices, and Old Bay. Stir well and bring the pot to a simmer.
  4. Add mushrooms and simmer, stirring occasionally, until tender, about 15 minutes. Taste and adjust the seasonings with salt and Old Bay.
  5. Serve étouffée spooned over rice, garnished with lemon and parsley.