Vegan Mushroom Étouffée

Not missing out at all. Gaining a lot in terms of health benefits. Look at the studies of plant-based diets.

This was delicious and incredibly simple to make. My carnivorous husband absolutely loved it as well. The only change I made was soaking some kombu in hot veggie stock as a substitute for dulse since I didn't have any. Worked just fine.

This was very good. I added a can of chickpeas to make it a bit more filling.

I used just 2 cups of chicken broth and added a Tbsp of cornstarch at the end, and still found it a bit thin. Full flavored, but slightly soupy. You may want to go even lighter on the liquids if you like a nice thick gravy-like étouffée, as I do.

This recipe is amazingly delicious - it just needs a tweak on the cooking time. Simmer the sauce for 30 minutes before adding the mushrooms- then simmer 20 minutes more. It’s perfect! Rich, flavorful, thickened without adding any extra anything.

Delicious and wholesome. I would suggest making a roux in step 1 rather than just tossing oil and flour together (Over med-low heat, gradually combine equal parts oil and flour. Stir as the flour toasts and darkens. Should take 10-20 min depending on how dark you want it-- my mother says it's ready when it looks like a melted Hershey bar). Added some enoki mushrooms at the end, yum!

Great recipe - very flexible, and I would do it again! Notes: I subbed green bell peppers for red bell (I don’t love the flavor of green bell peppers). I also left out the celery, which I didn’t miss. I subbed parsley with cilantro for the garnish, and forgot to buy Old Bay Seasoning (but I had the Creole Seasoning, which was great!)

Yup, definitely read this as "oysters" comma "mushrooms". After living in Nola for two years, I think it's kosher to throw in oysters any way. Sorry vegetarians - you're missing out.

I was surprised by how tasty this was. I used a mixture of cremini and shiitake mushrooms and left out the seaweed flakes. I also used a little less liquid than called for, to make for a thicker 'gravy' texture. I would start with 1 1/2 cups, you can always add more if it looks too thick for your taste. The mushrooms ended up, weirdly, with a similar texture to shrimp or crawfish - kind of chewy and meaty, in a delicious way. It's savory, hearty, easy, great.

This has been a go-to recipe for us for the past four years. My partner recently went on a low-salt diet, so I have been grinding/mixing my own salt-free Old Bay and Creole seasoning. I also added lime juice instead of lemon as my partner thinks it helps with the lack of added salt. I’ve used good quality fresh tomatoes in the past, but like it better with fire-roasted (low-sodium) canned tomatoes. As mentioned by others, use the full pound of mushrooms which is much more than 2 cups!

Love this recipe. I’ve made it a few times now. I’ve found oyster mushrooms hard to come by or quite expensive, white button mushrooms worked just fine to add to them or substitute. I used dried dulse flakes the first time and fresh dulse after that. I like fresh dulse to be better, threw some pieces in at the same time as the bay leaf and it broke up after about 15 min and added some nice umami flavor. I bet kombu (kelp) would work too.

I suggest you make this recipe as is, at least the first time. That's pretty much what I did and it was delicious. Heeding some of the advice in comments, I simmered the stew for about 20 minutes before adding the mushrooms, then for another 20 minutes. It thickened up nicely. I did not add any salt. I used a good quality box of vegetable broth and that was enough salt. Next time I will add more mushrooms. (I really like mushrooms.) That's all I would change.

SO GOOD!! I will definitely keep this in my winter meal routarion. It’s so easy to make and is so warming during the NY winter. The one thing I may adjust is not adding any additional salt until after it simmers for 20. It was just the tiniest bit too salty for my taste. My partner didn’t think it was, but the man would pour salt on his cereal if he could. Other than that, this is a knock out!

This is one my of my favorite vegan/vegetarian dinners! Sometimes I sub butter instead of oil for the roux and instead of a cup of canned diced tomatoes, get a 28 oz. can of San Marzano’s whole and cut them up in the can and sub that instead for better tomato flavor. Doesn’t change the consistency either but makes it more creole

if you, like me, vastly underestimated the amount of mushrooms you had, you can add dried lentils (I added half a cup) to make it more substantial.