Etouffee is a Cajun dish usually featuring crawfish, shrimp or crab, smothered in spicy gravy. This version simmers Portobello mushrooms in the cayenne gravy along with the “holy trinity” of Cajun cooking: onions, celery and green bell peppers. This was created by Donna Kelly and Anne Tegtmeier who write the blog Apron Strings.
Serves 4
- 1/2 cup canola oil
- 1/2 cup all purpose flour
- 1 cup onion, diced
- 1/2 green pepper, diced
- 1/2 stalk celery, diced
- 1 clove garlic, minced
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon thyme
- hot sauce, to taste
- 3 cups mushroom or vegetable broth
- 2 Portobello mushroom caps, cubed
- 1 bay leaf
- juice of 1/2 lemon
- 4 scallions or green onions, green and white parts, chopped
Heat the oil in a medium saucepan over medium heat. Test the oil’s temperature by sprinkling a little flour into the pan. When the flour sizzles, the oil is hot enough for the rest of the flour. Whisk in the flour, turn heat down to medium-low and cook, stirring constantly, for 15-20 minutes, or until the roux is a deep caramel color.
Stir the onion, celery and green peppers into the pan. Continue to cook, stirring, for 3-5 minutes, or until the vegetables begin to become softened. Add the garlic, stir and cook 2-3 minutes more, or until the garlic becomes fragrant.
Add the tomatoes to the pan. Season the vegetable tomato mixture with the black pepper, salt, cayenne pepper, thyme and hot sauce to taste. Simmer, stirring occasionally, for 15 minutes, or until the sauce reduces slightly.
Add the mushrooms, broth and the bay leaf to the pan. Cook for another 10-15 minutes, or until the mushrooms are tender. Top with fresh squeezed lemon juice and scallions.
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