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Serves
2 mains or 4 sides
Author Notes
I don't really have anything clever to say here - just that we love etouffee and some nice firm little mushrooms seemed like a good fit where seafood would normally go ... and they are!!! —aargersi
Ingredients
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8 ounces
baby bella mushrooms
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1/2 cup
diced yellow onion (about 1/2 medium onion)
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1/2 cup
diced green bell pepper (about a half a pepper)
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1/2 cup
diced celery (about 2 ribs of celery)
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2 tablespoons
minced garlic (2-3 cloves)
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2 tablespoons
unsalted butter
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2 tablespoons
AP flour
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2 tablespoons
duck fat (or more butter if going vegetarian)
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1 cup
low salt chicken broth (or vegetable broth for veggie option)
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2
bay leaves
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1/2 teaspoon
sweet paprika
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pinch of cayenne pepper
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1/2 cup
whole milk
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pinch of white pepper
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1/2 cup
white wine
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salt and pepper
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chopped green onion to serve
Directions
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Make a roux - put 2 tbs butter and 2 tbs flour in a pot and cook over medium heat for several minutes. This is a light roux so you are just cooking the raw off of the flour. After about 5 minutes, add the diced onion and stir for a minute or two. Now add the celery, green pepper and garlic and stir for another minute or two. the whole mixture is going to look unpromising and maybe a little pastey. Not to worry.
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Now turn up the heat just a little and whisk in the chicken broth, then the wine. The flour will make this into a thick sort of gravy. Add the milk, the bay leaf and spices and a couple of good pinches of salt. Grind in some pepper too. Turn the heat to low and let it think while you prepare the mushrooms.
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De-stem the mushrooms and brush them clean. Cut them into about 1/2 inch slices - I cut mine in thirds and that was about right. Sprinkle them with a pinch of salt. Heat the duck fat (or butter) in a skillet large enough to accomodate them without crowding (or work in batches) the heat should be medium-high. Sizzle the mushrooms in the fat until they are brown and a little crispy on each side.
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Move the shrooms from the skillet to the etouffe and turn the heat up a bit to warm it through. Taste your mixture - at this point mine needed another little splash of wine and a pinch of salt. If it seems too thick you can also add additional stock.
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That's it! We serve over cooked white rice and top it with green onions. And a panko fried brined pork chop!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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