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Mushroom Etouffee Recipe
Mushroom Etouffee Recipe photo by duckworth

Mushroom Etouffee Recipe

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I'm in love with mushrooms. Being a vegetarian always gives me a chance to indulge in substituting them for meat in recipes. The texture and taste fills in for any meat or fish.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 1/2 lbs. Portabella mushrooms, gills removed and sliced
  • 1/2 lbs. white mushrooms, sliced
  • 2 TBS olive oil
  • 4 TBS butter
  • 2 tsp bottled minced garlic
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup flour
  • 1 1/2 cups vegetable stock
  • 1 cup diced fresh tomatoes
  • 2 TBS Creole seasoning, recipe follows
  • 1 tsp thyme
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce, optional
  • 3 TBS chopped parsley
  • 2 cups cooked rice
  • Recipe Creole Seasoning:
  • 5 tsp smoked paprika (or paprika)
  • 1 tsp dried leaf oregano
  • 1 tsp dried leaf thyme
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper

Directions

  1. In a large heavy skillet over medium-high heat cook mushrooms in olive oil until dry and browned.
  2. Remove to covered plate and hold.
  3. Add butter to skillet, melt, add garlic and cook 30 seconds, add onion, cook 1 1/2 min., add celery, cook 1 1/2 min., add grn. pepper cook, 1 1/2 min..
  4. Reduce heat to medium, add flour cook stirring constantly 3 minutes.
  5. Stir in 1/2 the stock to form a thick paste, gradualy add remainder of stock, stir till smooth.
  6. Add tomatoes, 2 TBS Creole seasoning, thyme, Worcestershire, mushrooms and optional hot sauce, simmer on low heat 15 minutes, stirring occasionaly.
  7. Stir in parsley.
  8. Serve hot over rice. Yield: serves 4

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