Savor the flavors of the American South with Rosieʼs Mushroom Étouffée, a plant-based twist on a classic dish. This comforting recipe begins with a base of avocado oil and organic einkorn wheat flour, creating a traditional roux. The essential “holy trinity” of Cajun cooking — green bell peppers, white onions, and celery — brings bold, foundational flavors, while a mix of spices such as paprika, garlic powder, onion powder, and a touch of cayenne pepper adds depth and warmth. Enriched with tomato paste, kelp granules, and vegetable broth, the sauce beautifully coats the hearty mushrooms, delivering a rich umami experience. Garnished with green onions, fresh parsley, and a splash of Louisiana hot sauce, this étouffée offers the ideal kick of heat in a nourishing and satisfying plant-based meal.
2 ½cupsvegetable broth (no or low sodium, preferably homemade)
5 ½cupsmushrooms (of your choice, sliced)
3stalks of green onion (finely chopped)
½cupparsley (freshly chopped)
Louisiana hot sauce (to taste)
Directions
1
In a Dutch oven on medium-high heat, mix the oil and the flour together to make a roux. Continually whisk for 5 minutes or until the roux has reached a light golden brown color (medium blond roux). It is important to keep stirring the flour and oil to prevent the flour from burning.
2
Reduce the heat to medium, add the bell pepper, onion, and celery, and cook down until the vegetables are tender and the liquid has been absorbed, 8–10 minutes.
3
Add the tomato paste, spices, salt, and pepper, and mix until combined.
4
Add the vegetable broth, whisking with the vegetables and roux until well combined. At this point you may notice some of the roux stuck to the bottom of the pan; keep whisking until all of the bits come off.
5
Fold in the mushrooms, reduce the heat to medium-low, and simmer for 15 minutes or until the mushrooms have cooked down.
6
Once the mushrooms have cooked and the sauce has thickened, add green onion and parsley. Cook for 5 minutes more.
7
Remove mushroom étouffée from the heat and taste for seasoning, adjusting to your liking.
8
Serve over brown rice, and garnish with a few shakes of hot sauce and more parsley, if desired.
Chef's Notes
Substitutions In place of mushrooms try sliced hearts of palm, young green jackfruit, or your favorite plant-based protein.
In place of kelp granules try using ¼ of a finely chopped nori sheet.
In place of the spices use 2 teaspoons to 1 tablespoon of your favorite Cajun spice blend.
For Less Oil or No Oil and Flour-Free For less oil, decrease the oil and flour to 2 tablespoons each. Use 2 cups of vegetable broth to start, and adjust as necessary.
For an oil-free option, use ¼ cup organic cornstarch, lightly toasting it for 2–3 minutes before incorporating the vegetables. Decrease the vegetable broth amount to 2 cups. Cook for 15–20 minutes or until the sauce has thickened. I do not recommend using arrowroot for this recipe as it does not toast as well as cornstarch.
Storage Store mushroom étouffée in an airtight container in the refrigerator for up to 5 days.
2 ½cupsvegetable broth (no or low sodium, preferably homemade)
5 ½cupsmushrooms (of your choice, sliced)
3stalks of green onion (finely chopped)
½cupparsley (freshly chopped)
Louisiana hot sauce (to taste)
Directions
1
In a Dutch oven on medium-high heat, mix the oil and the flour together to make a roux. Continually whisk for 5 minutes or until the roux has reached a light golden brown color (medium blond roux). It is important to keep stirring the flour and oil to prevent the flour from burning.
2
Reduce the heat to medium, add the bell pepper, onion, and celery, and cook down until the vegetables are tender and the liquid has been absorbed, 8–10 minutes.
3
Add the tomato paste, spices, salt, and pepper, and mix until combined.
4
Add the vegetable broth, whisking with the vegetables and roux until well combined. At this point you may notice some of the roux stuck to the bottom of the pan; keep whisking until all of the bits come off.
5
Fold in the mushrooms, reduce the heat to medium-low, and simmer for 15 minutes or until the mushrooms have cooked down.
6
Once the mushrooms have cooked and the sauce has thickened, add green onion and parsley. Cook for 5 minutes more.
7
Remove mushroom étouffée from the heat and taste for seasoning, adjusting to your liking.
8
Serve over brown rice, and garnish with a few shakes of hot sauce and more parsley, if desired.
