Thursday, February 22nd, 2018
Oyster Mushroom Étouffée
Chef and author of “Sweet Potato Soul,” Jenne Claiborne is making a favorite, an etouffée, which means “smothered” in French! She uses oyster mushrooms, but you really can use any type you want, including trumpet, shiitake, enoki, cremini or miatake. When it comes to the roux, make sure to keep it a golden color, if it gets too brown it means it has burned.