Mushroom Etouffee Recipe

Name: Mushroom Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Mushroom Etouffee falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Etouffee

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