If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Serves 2 mains or 4 sides
- 8 ounces baby bella mushrooms
- 1/2 cup diced yellow onion (about 1/2 medium onion)
- 1/2 cup diced green bell pepper (about a half a pepper)
- 1/2 cup diced celery (about 2 ribs of celery)
- 2 tablespoons minced garlic (2-3 cloves)
- 2 tablespoons unsalted butter
- 2 tablespoons AP flour
- 2 tablespoons duck fat (or more butter if going vegetarian)
- 1 cup low salt chicken broth (or vegetable broth for veggie option)
- 2 bay leaves
- 1/2 teaspoon sweet paprika
- pinch of cayenne pepper
- 1/2 cup whole milk
- pinch of white pepper
- 1/2 cup white wine
- salt and pepper
- chopped green onion to serve
- 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.
- 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.
- 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.
- 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.
- That's it! We serve over cooked white rice and top it with green onions. And a panko fried brined pork chop!
- This recipe was entered in the contest for Your Best Mushrooms