Mushroom Etouffee

By • April 13, 2011 11 Comments



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

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. That's it! We serve over cooked white rice and top it with green onions. And a panko fried brined pork chop!

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