Ingredients
Directions
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.
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.
Add the tomato paste, spices, salt, and pepper, and mix until combined.
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.
Fold in the mushrooms, reduce the heat to medium-low, and simmer for 15 minutes or until the mushrooms have cooked down.
Once the mushrooms have cooked and the sauce has thickened, add green onion and parsley. Cook for 5 minutes more.
Remove mushroom étouffée from the heat and taste for seasoning, adjusting to your liking.
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.
Ingredients
Directions
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.
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.
Add the tomato paste, spices, salt, and pepper, and mix until combined.
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.
Fold in the mushrooms, reduce the heat to medium-low, and simmer for 15 minutes or until the mushrooms have cooked down.
Once the mushrooms have cooked and the sauce has thickened, add green onion and parsley. Cook for 5 minutes more.
Remove mushroom étouffée from the heat and taste for seasoning, adjusting to your liking.
Serve over brown rice, and garnish with a few shakes of hot sauce and more parsley, if desired.