Mushroom Etouffee

I know it's been too hot to think of soups and one pot wonders of bubbling bliss. But I miss one pot wonders of yummy! I came across a recipe on Meatless Monday and based this recipe on it. So, I made a pot of basmati rice and this Etouffee for dinner. My husband even commented on how flavorful the broth was. Next time I make this I'll use the entire 8 ounce package of baby bellas.

• 1/4 cup olive oil
• 1/4 cup all purpose flour
• 1 cup onion, diced
• 1/2 green bell pepper, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 teaspoons Old Bay seasoning
• hot sauce, to taste
• 3 cups vegetable broth
• 1/2 package baby bella mushrooms, quartered (next time I'll use the entire package, you should do that now)
• 1 bay leaf
• juice of 1/2 lemon
• 4 scallions or green onions, green and white parts, chopped
• cooked rice

 

Heat the oil in a medium saucepan over medium heat. Test the oil’s temperature by sprinkling a little flour into the pan. When the flour sizzles, the oil is hot enough for the rest of the flour. Whisk in the flour, turn heat down to medium-low and cook, stirring constantly, for 15-20 minutes, or until the roux is a deep caramel color. (sorry I forgot to take a pic)

Stir the onion, celery and green peppers into the pan. Continue to cook, stirring, for 3-5 minutes, or until the vegetables begin to become softened.

Add the garlic, stir and cook 2-3 minutes more, or until the garlic becomes fragrant.

Add the tomatoes to the pan. Season the vegetable tomato mixture with the black pepper, salt, cayenne pepper, thyme, Old Bay and hot sauce to taste. Simmer, stirring occasionally, for 15 minutes, or until the sauce reduces slightly.

Add the mushrooms, broth and the bay leaf to the pan.

Cook for another 10-15 minutes, or until the mushrooms are tender. Top with fresh squeezed lemon juice and scallions. Serve over cooked rice.