I love creole food, so when Mardi Gras rolls around, I love dreaming up new recipes! I found some amazing mushrooms and made this Oyster Mushroom Étouffée! My family loves it so much that my son asked for it to be on regular rotation. That is high praise from a boy that hated vegetables!
The mushrooms I found are from Ashbourne Farms and they are just beautiful. The market near my house carries several varieties and I cannot wait to use them all. These worked really well for this recipe. The flavor of the etouffee is so spot on. The blend of spices makes the stew rich, warm, and delicious.
Serving Size: Serves 4
2 yellow onions, finely chopped
1 green pepper, cleaned and chopped
2 ribs of celery, sliced
2 pounds of oyster mushrooms, trimmed and sliced
1 can of petite diced tomatoes
1 box of vegetable broth
4 tablespoons of butter
3 tablespoons of flour
1 tablespoon of Old Bay seasoning
1 teaspoon of smoked paprika
1 teaspoon of dried oregano
1 teaspoon of fresh cracked pepper
1 teaspoon of salt
1 bay leaf
4 cups of cooked basmati rice
fresh flat-leaf parsley for garnish
1 lemon, quartered, for garnish
In a large stockpot, melt the butter.
Lightly brown the flour in the butter.
Add the onions, pepper, and celery and cook them until they are tender.
Add the broth, tomatoes, and spices.
Let the mixture simmer for 20 minutes.
Add the mushrooms and simmer for 5 more minutes.
Serve the étouffée over rice.
Garnish it with parsley and a lemon wedge and enjoy!