Oyster Mushroom Etouffee
Chef Jenne Claiborne is making a French favorite with mushrooms and brown rice.


  • 3 tablespoons grapeseed or coconut oil
  • 3 tablespoons unbleached all-purpose flour
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 small green bell pepper, diced
  • 2 celery stalks, diced (about 1 cup)
  • ½ teaspoon salt
  • ½ (14-ounce) can diced tomatoes (about 1 cup)
  • 2½ cups Veggie Mineral Stock or 2½ cups water plus 1 vegetable bouillon cube
  • 1 bay leaf
  • 1 teaspoon dulse seaweed flakes
  • 1 tablespoon Creole Seasoning (SEE BELOW)
  • 3 teaspoons Old Bay seasoning, plus more to taste
  • 1 pound fresh oyster mushrooms, roughly chopped (about 2 cups)
  • 2 cups cooked brown rice
  • 1 lemon
  • ½ cup chopped fresh parsley, for serving

Ingredients for Creole Seasoning

  • 1 ½ tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano or marjoram
  • 1 tablespoon seasoned salt or sea salt (optional)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • ½ teaspoon cayenne pepper
  • Combine the spices in a small bowl, then transfer to a spice jar to store

Oyster Mushroom Étouffée - Home & Family


1. Preheat a large dutch oven or heavy-bottomed pot over medium heat. Add the oil, then sprinkle in the flour when the oil is hot. (Test the oil by dropping a pinch of flour in the oil; if it simmers, it is hot enough.) Toast the flour in the oil, stirring for a few minutes until it turns golden brown. Add the onion, garlic, bell pepper, celery, and salt and stir. Sauté on medium until the onion is translucent, about 3 minutes. Add the diced tomatoes, stock, bay leaf, dulse, Creole Seasoning, and Old Bay seasoning. Stir well and bring the pot to a simmer. Add the mushrooms and continue to simmer for 20 minutes until they become tender.

2. Taste for seasoning and add more Old Bay seasoning if desired. Serve over rice with a squeeze of lemon juice and garnished with parsley.

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