mushroom étouffée

photo 1

happy fat tuesday! i had big plans for a mardi gras feast, including a vegan king cake. but…after a sweets overload at the vegan bake off this weekend, i decided to go a not so fat route & just make one dish. my grangran(my dad’s mom) is acadian(that’s cajun, y’all) so although i grew up in the northeast, i had my fair share of southern cooking at home. my dad made, and still makes, the best red beans & rice that he’s even veganized for me over the years. but that was about all i liked…aside from when he would make beignets or grangran’s fried cornbread & fried okra, of course. i was never a fan of seafood as a kid & it was in just about everything he made, it seemed. i’d pick the okra out of the gumbo but wouldn’t touch the rest. last night after a chat with my mom, i decided to try to make étouffée, which she assured me would be easy. étouffée just means smothered & smothered mushrooms sounded like a great idea to me. i opted for pretty standard mushrooms but you can use any–lobster mushrooms would be fantastic in this! i cut some & sliced the others for texture but you can prepare them however you please. and yes, i am pairing this with quinoa instead of white rice. and, i would never tell my dad or grangran but i hate celery! my holy trinity substitutes garlic for celery, always. i know, but i’m only 1/4 cajun(if that much) & i didn’t grow up in the south…what do you expect?!

mushroom étouffé

1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, minced
1 cup cremini mushrooms, halved
1 cup white mushrooms, sliced
1 cup shiitake mushrooms, sliced
3 roma tomatoes, chopped
2 tablespoons cajun seasoning*
1/4 cup flour, can be gluten free
1 1/2 cups vegetable stock or water
scallions & parsley for garnish, optional
olive oil
1 cup cooked quinoa
spinach or any greens

  • heat olive oil in a large cast iron pan over high heat.
  • add mushrooms & 1 tablespoon cajun seasoning and saute until they start to soften.
  • remove from pan and set aside.
  • add a little more olive oil to the pan & add your holy trinity–onions, peppers & garlic(and/or celery if you must).
  • saute until onions are translucent, 5-7 minutes,
  • whisk in the flour slowly, making a roux.
  • whisk constantly until the mixture browns, about 5 minutes.
  • add the remaining tablespoon of cajun seasoning and mix well.
  • add the stock very slowly & whisk to make a smooth paste.
  • once all the stock has been added, you will have a thick gravy-like sauce.
  • add the tomatoes & cooked mushrooms, stir well.
  • simmer over low heat for about 30 minutes, until tomatoes break apart.
  • adjust spices as needed. i added cayenne & white pepper.
  • serve over a bed of raw or cooked greens & quinoa or your grain of choice.

*cajun seasoning can be purchased or you can make your own to taste mixing cayenne pepper, black pepper, white pepper, paprika, granulated garlic, onion powder, oregano, basil, thyme, salt.

mushrooom étouffée


9 thoughts on “mushroom étouffée

  1. Angie, that looks great! Your presentation is also wonderful! Speaking of Cajun cooking, we (Jan, Gerald, Jennie and David) were the cooks at the Wednesday Night Supper at our church tonight. We served David’s (he’s a Cajun also from Lake Charles area) shrimp, crab, sausage gumbo over white rice and my red beans and rice with ham and sausage. Salad rounded out the menu with Bananas Foster Bread Pudding for dessert! Your Etouffee would have made a great threesome for the main dishes. We need to have a cook-off the next time you are in town. I used to make vegan red beans all the time, just leave out any meat and they are wonderful. But one thing I can’t believe is that you do not like celery! But garlic is a good substitute! Gran-gran was at the dinner and enjoyed it a lot. Keep on cooking and blogging!

  2. I LOVE this! Etouffee has been on my list of something to try for a long time, and this is brilliant to use mushrooms instead of seafood. For vegans, or those with shellfish allergies, this is wonderful for you to provide an alternative to the classic seafood preparation.
    Bubble Child

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