Mushroom Étouffée
YIELD Serves 6
TIME 1.5 hours
INGREDIENTS
2 tsp salt
2 tsp ground cayenne
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
½ tsp dried thyme leaves
1 cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
7 tbsp vegetable oil
¾ cup all-purpose flour
3 cups Stock (your choice)
½ pound (2 sticks) unsalted butter
2 pounds fresh mushrooms (your choice)
1 cup very finely chopped green onions
cooked rice for serving
INSTRUCTIONS
Prep: Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.
Roux: Heat oil over high heat until it begins to smoke, about 4 minutes. Gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, about 3-5 minutes (careful not to let it scorch in the pan). Remove from heat and immediately stir in the vegetables and 1 tbsp of the seasoning; stir until cooled, about 5 minutes.
Bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking constantly.
Melt 1 stick of the butter over medium heat. Stir in the mushrooms and the green onions; sauté about 1 minute, stirring constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back-and-forth motion. Add the remaining seasoning mix; stir well and remove from heat. Serve immediately.