Vegan Mushroom Étouffée

Name: Vegan Mushroom Étouffée
Total time: 45 min
Yield: 4 servings
Cuisine: cajun
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); 1/2 teaspoon salt; 1 cup diced tomatoes, canned or fresh; 2 1/2 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; 1/2 cup chopped fresh parsley, for serving

Recipe from Jenné Claiborne

Adapted by Kim Severson

Updated Jan. 21, 2020

Vegan Mushroom Étouffée — Jessica Emily Marx for The New York Times

Total Time: About 45 minutes
Rating: 5(795)
Comments: Read comments

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. —Kim Severson

Featured in: Black Vegans Step Out, for Their Health and Other Causes

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Ingredients

Yield:4 servings

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
2½cups 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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

795 user ratings

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Comments

Ig7 years ago

Not missing out at all. Gaining a lot in terms of health benefits. Look at the studies of plant-based diets.

Laura Ann T.7 years ago

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.

J5 years ago

This was very good. I added a can of chickpeas to make it a bit more filling.

Jane6 months ago

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.

AW7 months ago

Great recipe for meatless Monday or any day. It’s healthy and delicious. I used whatever mushrooms on hand. Tonight we have beech and crimini mushrooms from Trader Joe. The other night we used shiitake mushrooms. Always use red bell pepper which seems sweeter and helps brighten the dish. Use Kombu as suggested to substitute for dulse flakes.

Lawrence H. Welch9 months ago

2024-09-13: Two cups of oyster mushrooms is about 8 ounces at the farmer's market

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