Oyster Mushroom Etouffee

Step 1

1 Heat a large Dutch oven or heavy-bottomed pot over medium heat

Step 2

2 Pour in the oil, and once it shimmers, sprinkle in the flour

Step 3

3 Cook, stirring

Step 4

4 until the mixture turns golden brown, 3 to 4 minutes

Step 5

5 Stir in the onion, garlic, bell pepper and celery

Step 6

6 Cook, stirring frequently, until the vegetables start to become tender, 3 minutes

Step 7

7 Stir in the tomatoes and their juices, the broth, bay leaf, dulse, if using

Step 8

8 Creole and Old Bay seasonings

Step 9

9 Add the mushrooms, then increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium or medium-low so the liquid is gently bubbling

Step 10

10 Cook until the mushrooms become tender, about 20 minutes

Step 11

11 Discard the bay leaf

Step 12

12 Taste, and add more Creole seasoning, as needed

Step 13

13 Serve over brown rice with a squeeze of lemon juice, and garnish with parsley