Mushroom Etouffee

April 13, 2011
1 Ratings
  • 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

What You'll Need
  • 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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Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

12 Reviews

Rain A. June 27, 2018
Looks fabulous, but I'd have to add a couple of Tablespoons of parslet, plus a bit of fresh rosemary and/or a tiny whiff of thyme. Can't help myself--I just can't cook without herbs. :)
checker April 19, 2011
Yum yum yum yum yum. Looks soothing.
boulangere April 13, 2011
Oooooh. Very interesting idea.
nannydeb April 13, 2011
Another good use of duck fat...yum.
wssmom April 13, 2011
I believe even my non-mushroom-eating friends would like this! It sounds delish!
TiggyBee April 13, 2011
this looks great! going through the mushroom recipes and I think I forgot to email you!
aargersi April 13, 2011
Yes send me email so I can invite you to DIY and Ginger's Kitchen and stuff!!!
hardlikearmour April 13, 2011
Nice one, aargersi! Can't wait til you throw a cajun/creole party, and I'd better be invited ;)
aargersi April 13, 2011
Absolutely! We have at least a couple boils a year - first one was a birthday party. We are going to New Orleans next month, hopefully I can learn a couple new tricks then too!
drbabs April 13, 2011
Yum! You're going to new orleans? Email me and let me know where you're staying and planning to eat!
EmilyC April 13, 2011
Love this!
aargersi April 13, 2011
Thanks! We ate it all in one sitting :-)