Vegan Mushroom Étouffée
Updated January 20, 2020
Jessica Emily Marx for The New York Times
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons grapeseed or coconut oil
3 tablespoons all-purpose flour
1 small yellow onion, diced
2 garlic cloves, minced
1 small green bell pepper, diced
2 celery stalks, diced (about 1 cup)
½ teaspoon salt
1 cup diced tomatoes, canned or fresh
2 ½ cups vegetable stock or water (if using water, add 1 vegetable bouillon cube)
1 dried bay leaf
1 teaspoon dulse (seaweed) flakes
1 tablespoon Creole seasoning or 1 teaspoon each black pepper, paprika, and dried thyme
1 tablespoon Old Bay seasoning, more to taste
1 pound fresh oyster mushrooms, trimmed and roughly chopped (about 2 cups)
Freshly cooked brown rice, for serving
Lemon wedges, for serving
½ cup chopped fresh parsley, for serving
Nutritional analysis per serving (4 servings)
19 grams carbs; 180 calories; 1 gram monosaturated fat; 9 grams saturated fat; 11 grams fat; 4 grams fiber; 417 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Not missing out at all. Gaining a lot in terms of health benefits. Look at the studies of plant-based diets.
This was delicious and incredibly simple to make. My carnivorous husband absolutely loved it as well. The only change I made was soaking some kombu in hot veggie stock as a substitute for dulse since I didn't have any. Worked just fine.
This was very good. I added a can of chickpeas to make it a bit more filling.
This was really good and I don’t know what the meat seafood version is like. Blended seaweed sheet with the tomatoes and added garbanzo beans. Served over Arborio rice. What should the size and consistency of the mushroom be like.
easy to make and hearty taste
I really enjoyed this! I made it with a mixed pack of oyster, enoki, and royal trumpet mushrooms (from Costco). We made it with fish sauce because we were out of dulse and also out of kombu, which made it not-vegan but also was good! As others have commented, it did turn out a bit thin. Next time we will do more and a more proper roux and probably also cornstarch.