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
2 mains or 4 sides
baby bella mushrooms
diced yellow onion (about 1/2 medium onion)
diced green bell pepper (about a half a pepper)
diced celery (about 2 ribs of celery)
minced garlic (2-3 cloves)
duck fat (or more butter if going vegetarian)
low salt chicken broth (or vegetable broth for veggie option)
pinch of cayenne pepper
pinch of white pepper
salt and pepper
chopped green onion to serve
In This Recipe
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!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect