Michael Davis
Mushroom etouffee is a vegan take on the traditional Southern Louisiana etouffee, a luscious roux-based stew usually made with shellfish like shrimp or crawfish. The vegan version replaces the seafood with mushrooms, which have a meaty texture. The dish is simple to make and involves making a roux with flour and fat, adding vegetables, and then tossing in the mushrooms. It is served over rice and can be garnished with lemon and parsley.
| Characteristics | Values |
|---|---|
| Type of Dish | Vegan, vegetarian, gluten-free, Creole, Cajun, stew |
| Main Ingredients | Mushrooms, flour, butter, oil, onion, garlic, bell pepper, celery, salt, tomatoes, stock, bay leaf, dulse, Creole seasoning, Old Bay seasoning |
| Additional Ingredients | Cayenne pepper, smoked paprika, lemon juice, milk, wine, chicken broth, avocado oil, chickpea flour, white rice flour, thyme, sea salt, pepper, parsley, lemon |
| Preparation | Make a roux, add vegetables, stir, simmer, serve over rice |
| Taste | Savory, spicy, nutty, smoky, umami |
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What You'll Learn
What is a roux?
Étouffée is a luscious roux-based stew traditionally made with shellfish, most often crawfish or shrimp. It is a staple in both Cajun and Creole cuisine. A roux is a mixture of equal parts flour and fat, cooked together over low to medium heat. The flour is cooked, so you don't have to worry about it clumping and ruining the texture of your sauce. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is heated and its intended use.
There are many degrees of doneness in roux, all of which get their names from their various hues. White roux is the most common type of roux used to thicken sauces. The flavour is mild, and it has the strongest thickening power of all three roux types. It is most often used to thicken white sauces such as béchamel, country gravy, and cheese sauce. It does not impart a noticeable colour or flavour. It is also somewhat thicker and more textured than darker roux.
A light or blonde roux cooks for slightly longer to develop some browning and is typically reserved for slightly darker foods like turkey gravy. It can be used to thicken velouté (stock thickened with a roux) and has slightly less thickening power. A darker roux is made by browning the flour in oil for a longer time and adds a distinct nutty flavour to a dish. They may be called "peanut butter", "brown", or chocolate roux depending on their colour. The darker the colour, the richer the flavour.
To make a roux, heat vegan butter or oil in a skillet. Once hot, an equal amount of white flour is added to the fat. The flour quickly toasts, turns golden brown, and makes your kitchen smell amazing. Your eventual goal is a glossy, uniform paste that coats the back of a spoon (but doesn't stick).
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What is the Holy Trinity?
Mushroom etouffee is a vegan take on the traditional Southern Louisiana etouffee, a luscious roux-based stew made with shellfish, most often crawfish or shrimp. The word 'etouffee' comes from the French verb 'etouffer', meaning 'to smother'. In the vegan version, mushrooms are used to replace the seafood. The meaty texture of mushrooms, especially oyster mushrooms, makes them a great substitute.
In Creole and Cajun cooking, the 'Holy Trinity' refers to onion, green bell pepper, and celery. These aromatics are sauteed right after making the roux and give the dish a lot of flavour. The 'Holy Trinity' is also sometimes referred to as the Creole Holy Trinity.
To make a mushroom etouffee, a roux is made by heating butter or oil in a skillet, and then adding an equal amount of flour. The flour toasts and turns golden brown. After this, the holy trinity of onion, green bell pepper, and celery is added and sauteed. Mushrooms are then added and simmered until tender. The dish is served over rice, garnished with parsley and a lemon wedge.
Some recipes also suggest adding garlic, tomatoes, stock, bay leaf, Creole seasoning, Old Bay, and dulse seaweed to give the dish a savoury, smoky note.
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What are good mushroom substitutes for shellfish?
Étouffée is a luscious roux-based stew traditionally made with shellfish, most often crawfish or shrimp. It is a staple in both Cajun and Creole cuisine. Mushrooms are considered the best replacement for shellfish in étouffée due to their amazing texture and fabulous flavour.
Oyster Mushrooms: These mushrooms are a popular choice for vegan étouffée. They have a chewy, nutty texture and a savoury, bittersweet flavour. Oyster mushrooms are also known for their umami-rich flavour and scallop-like texture, making them ideal for gourmet dishes. They are commonly cultivated and can be found in grocery stores or from growers.
King Oyster Mushrooms: These mushrooms are a variety of oyster mushrooms that stand out for their large size and rich flavour. They are often used as a substitute for scallops due to their similar texture.
Lion's Mane Mushrooms: These mushrooms have a shaggy appearance with dangling white "teeth" that resemble a lion's mane. They have a sweet and rich flavour that is similar to seafood, especially crab or lobster. Their meaty texture can also be comparable to pearl oyster mushrooms.
Shiitake Mushrooms: Shiitake mushrooms are a more affordable alternative to oyster mushrooms and can be used as a perfect replacement. They have a bold flavour and fleshy texture, and some say they can resemble a well-done piece of steak when cooked well.
Chanterelle Mushrooms: Chanterelle mushrooms have a nutty, meaty, and slightly peppery flavour. They are a popular and more affordable alternative to king oyster mushrooms, often used in sauces.
In addition to mushrooms, there are other vegetarian and vegan options that can be used as shellfish substitutes. These include soy-based products, jackfruit, tofu, and eggplant.
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How to make a gluten-free version
Étouffée is a luscious roux-based stew traditionally made with shellfish, most often crawfish or shrimp. It's a staple in both Cajun and Creole cuisine. To make a gluten-free version of mushroom étouffée, you can follow these steps:
Firstly, prepare the gluten-free roux. For this, you can heat some avocado oil or vegan butter in a large Dutch oven or heavy-bottomed pot on medium heat for 1-2 minutes. You can test if the oil is hot enough by sprinkling in a pinch of flour; if it simmers, it's ready. Then, stir in chickpea flour or rice flour and keep stirring until there are no clumps and the mixture turns a dark brown caramel colour. This should take about 5 minutes.
Next, add the "holy trinity" of Creole and Cajun cooking: onion, green bell pepper, and celery. Sauté these aromatics until the onion is translucent, which should take about 3 minutes. You can also add garlic at this stage.
Now, turn up the heat and whisk in some vegetable stock or chicken broth, followed by wine. The flour will thicken the mixture into a gravy. You can also add milk at this stage, along with a bay leaf, spices, and a couple of good pinches of salt and pepper.
For a spicy kick, include some diced tomatoes, jalapeno, and smoked paprika. Creole seasoning, cayenne pepper, and bay leaf will also add the familiar flavours of New Orleans.
Finally, prepare the mushrooms. Use a variety of fancy mushrooms such as oyster, king oyster, and maittake mushrooms. De-stem and brush the mushrooms clean, then cut them into 1/2-inch slices. Sprinkle with a pinch of salt. Heat some duck fat or butter in a skillet and add the mushrooms, cooking until they are brown and a little crispy on each side. Transfer the mushrooms to the étouffée and warm through.
Taste your gluten-free mushroom étouffée and adjust the seasoning as needed. If it seems too thick, add some additional stock. Serve over cooked white or brown rice and garnish with lemon, parsley, and green onions. Enjoy!
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What to serve with mushroom étouffée
Mushroom étouffée is a vegan take on the traditional étouffée, which is a luscious roux-based stew made with shellfish, most often crawfish or shrimp. Mushrooms are used in place of the seafood and dulse seaweed is added to give the dish a smoky, savoury note.
When it comes to serving mushroom étouffée, there are several options to choose from. Here are some ideas:
Rice
Rice is a classic accompaniment to étouffée. It provides a neutral base that complements the rich flavours of the dish. While white rice is traditional, some people prefer brown rice for a healthier option.
Green Onions
Green onions, also known as scallions, can add a fresh and mild onion flavour to the dish. They also provide a bright pop of colour.
Pork
For a heartier meal, consider serving the mushroom étouffée with pork. A panko-fried brined pork chop can add a crispy texture and savoury flavour to the dish.
Herbs
Fresh herbs such as parsley, rosemary, or thyme can be sprinkled on top of the étouffée to add a bright, fresh flavour.
Cornbread
Cornbread is a classic side dish in Southern cuisine and can add a sweet and savoury element to the meal.
Vegetables
For a lighter option, serve the étouffée with a side of vegetables. Greens such as spinach or kale, or corn on the cob, can be a delicious and healthy addition to the meal.
When serving mushroom étouffée, it is important to consider the flavours and textures that will complement the dish. Whether you choose to serve it with rice, pork, or a simple side of vegetables, there are many options to make a well-rounded and delicious meal.
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Frequently asked questions
It's a vegan take on a classic Creole dish, traditionally made with shellfish. Mushrooms are used in place of the seafood.
In French, 'etouffee' means 'smothered'.
You can use any kind of mushroom, but fancy mushrooms like maitake and king oyster are recommended. Oyster, shiitake, cremini, and portobello mushrooms also work well.
You'll need a mix of vegetables, including onion, garlic, celery, and bell pepper. You'll also need flour, butter or oil, stock, and Creole and Old Bay seasonings.
To make a roux, heat butter or oil in a skillet, then add an equal amount of flour and stir until it turns golden brown.
