Mushroom Étouffée … and the Winner!

Posted by

And the winner is…. Cassie from Bake Your Day! You may recall that last week I hosted a giveaway of Eco Natural Soap products on my blog. Well, then life happened. Life being defined as the flu and a busy work week. I resisted the notion that I was still sick and in my last post preemptively stated that I was better. Well, I learned the hard way–better does not mean absolved of all ailments. In all fairness, I did feel better. But far from 100% was I. I pushed, kept working, and my sickness (dare I say the flu???) lingered. Today, I’m feeling better–still not 100%, but better still, so much better that I’m going back to the pool. I have Nana to thank for my recent turnaround. Resisting both the doctor and antibiotics, I asked her for a natural “antibiotic.” Her reply?

Raw garlic! Who knew? Apparently everyone except for me. Because when I’ve asked folks over the past two days about the antimicrobial properties of garlic, everyone asserted that they knew about the powers of garlic. (Mind you, none of these people suggested I take raw garlic to get better! :)) In any event, I have taken three cloves of raw garlic each day for the past two days and I am almost 100%. Thank you Nana… and thank you garlic!

As I catch up on my comments, clean out my foodbuzz.com account, gear up for Thanksgiving, and hope the supercommittee comes up with a deficit reduction plan that doesn’t completely unravel the very fragile thread of social services we have left in this country, I leave you with my mushroom étouffée. I made this incredibly easy étouffée for girls night. It was a hit! And I might add, it’s really inexpensive!

Foodie friends, beware, I now plan to completely inundate your sites with comments on all of your lovely culinary creations! Congrats again to Cassie! Thanks again to Alicia for sponsoring the giveaway! And thanks again to all of you for commenting on my first video blog post! Happy Saturday to you all! 😀

Mushroom Étouffée (Printable Recipe)

Ingredients:

4 tablespoons Earth Balance (or butter/margarine)

1 tablespoon flour

1/2 large red onion–chopped

2 stalks celery–chopped

1/2 green bell pepper–chopped

1/2 red bell pepper–chopped

2 cloves garlic–minced

1 bay leaf

3 tablespoons Worcheshire sauce

1 cup vegetable broth

1 cup white mushrooms–chopped

1 large portobello mushroom–chopped

fresh lemon juice

fresh chopped parsley

olive oil, salt, pepper, cayenne pepper, hot sauce

Method:

*Heat ~3 tablespoons of olive oil in a pan over medium heat. Saute mushrooms. Set aside.

*Melt Earth Balance over medium heat in medium to large stock pot. Add flour. Stir and cook to make a light tan roux. Add onion, celery, peppers, garlic, and bay leaf. Stir to combine. Add a dash of salt, a few grinds of black pepper, and a dash of cayenne. Cook and stir for approximately 5 minutes until the roux is a deep brown and the vegetables are soft.

*Add Worcheshire sauce. Cook 2 minutes. Add the vegetable broth and sautéed mushrooms. Reduce heat to medium low. Simmer, stirring occasionally, for 5-10 minutes until mixture thickens. Adjust seasoning according to taste. Just before serving squeeze in lemon juice and add fresh, chopped parsley. Serve with rice and cornbread.

 

Comments

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. I love how you made this, and recipe sound really delicious!
    congrats to a lucky winner!!!!!
    Tiff have a wonderful weekend!!!

  2. I never win anything, thanks Tiffany! Going to pick out my prizes now! :)

  3. Glad you are feeling better Tiffany. You have brought us a tasty post here! Those big chunks of veggies in that thick sauce-it looks like the perfect comfort food. Well done. Have a wonderful weekend!

  4. Oh I feel for you, I too have been fighting a nasty cold for the last 8 days… I bet your mushroom etoufee would make me feel better, it looks delicious!

  5. Étouffée – thats a new word and dish for me. Glad to hear raw garlic worked. Maybe its good to eat aioli every now and then:)

  6. I see how you play, holding a contest while I am out of the country. Afraid I was going to win this one as well? :-) This étouffée sounds really good, definitely going to try this one.

  7. That looks amazing! :)
    I hope you feel better, I am going through something similar, only I can’t take a break because I defend my PhD in 10 days. Raw garlic does help!

  8. I hope you are well on your way to a full recovery now! It’s never fun when the ick just lingers on and on. It’s like the house guest you wish would go away…

  9. lol Cassie – I can relate. Congrats! The recipe sounds delicious! Glad you’re feeling better, Tiffany.

  10. Looks good. Congrats to the winner.

  11. Oh that looks super good. I doubt I would even miss the meat!

  12. Get well soon at 100% clear of your flu. Looks very nice and you did a great one with the mushrooms.

  13. Garlic is truly magical isnt it?!
    This mushroom étouffée looks amazinggggg!

  14. This dish looks so yummy! Perfect fo cold weather :-)

  15. There’s nothing like a good Étouffée! I’ve made ones with shrimp, chicken and sausage, but this is a new one. The meaty texture of the mushrooms works very well here. So happy that you’re better, have a fun week!

  16. So glad you’re feeling better! I had crawfish etouffee for the first time about a year ago and completely fell in love! Yours looks amazing, love that you used mushrooms. It must have been fantastic!

  17. Ugh, I’m so sorry you’ve been sick, but glad (with the help of raw garlic!) you are on the mend. And I’m delighted you were well enough to share this fabulous dish with us. It is a meatless meal that I wouldn’t hesitate for an instant to make…it looks fabulous! And congrats to Cassie~

  18. Haha garlic is a killer…in a very good way to get you back on your feet. Glad you are feeling better.

  19. Glad you’re feeling better! Do you smell like an Italian restaurant? 😉

  20. I didn’t know about the garlic either! I know what I’m trying the next time I get sick. We swear by oregano oil, which we take when we feel the sickness coming on but I think that can totally be supplemented by garlic. I’ll smell like a marinara sauce but I like marinara sauce so it’s all good!

    I’ve never had an Etoufee so this might be a good one to try!

  21. YAY, Cassie! Congratulations!

    I’m so glad you’re feeling better…..I am with you – I didn’t realize that garlic was so good for you! The etouffee looks delicious!

  22. Tiffany…so sorry you have been so under the weather. I truly hope you are on the mend! This mushroom etouffee looks fabulous! I am really looking forward to trying this! Loved your video! So nice to see your smiling face! : ) Oh…and congrats Cassie!

  23. That looks so good, so glad you’d recovered and congrats to the winner!

  24. Looks wonderful, I would happily eat a big bowl of this!

  25. I’ve never had something like this but I love all of he flavors in this so much!

  26. Raw garlic, eh? Hm. Great for keeping the flu and friends away, too! 😉 Keep well – that stew certainly looks the ideal comforter and full of gorgeous flavours in there. Etouffée was a dish I had as a child without knowing it for many years, since in Scotland we called it ‘Stovies’ which came from the French name (it was potatoes, onions and dripping basically.) This mushroom/pepper stew of yours looks amazing! I adore the Lea & Perrins sauce in there, too. Get better SOON, ok?

  27. So glad to hear that the garlic is working. That etouffee is wonderful. I love mushrooms.

  28. Loved this mushroom dish, Tiffkey!! I am drooling!

  29. Cant’ wait to try this. It looks delicious.

  30. This looks really comforting and flavourful :) The mushroom looks really fresh and perfect :) I can’t wait to try this recipe :)

  31. I knew garlic was good for getting rid of bugs, but I didn’t know it had to be raw…maybe I will have to munch on some as I am fighting off something too! Thanks for the tip. On another note, this Etouffee looks amazing! I have only seen meat versions, but you have done a fabulous job of making it! Yum!

  32. The ideal recipe in these foggy days: delicious, warm, comforting and colorful!

  33. This looks delicious, Tiffany! What a wonderful go to recipe and so beautiful too. Congratulations to Cassie as well! Great giveaway!

  34. I hope you will get to 100% soon. I once used raw garlic to treat a flu I had too. I chopped each clove to 2 or 3 pieces and swallowed them with water. After about a week, I was well. Nice mushroom etouffee recipe by the way!

  35. Wow, those mushrooms look really good, Tiffany. I hope you continue to feel better. :)

  36. Aw Tiffany, no more video? just kidding! Your Mushroom Étouffée (um..not sure how to pronounce it) looks delicious! Hope you will get fully recovered during the holiday! Happy Thanksgiving to you!

  37. Well done, Cassie! I always like it when one of my bloggie friends wins. I’m glad you’re feeling better Tif but remember to take it easy! Keep pounding that garlic 😉

  38. This looks amazing Tiff! So many layers of flavors in this dish. And since no one else in the family likes mushrooms, I would get it all to myself hehehe.

    Glad you’re feeling better! If nothing else, you should have no problems with vampires any time soon 😛

  39. Thanks for the comments everyone! Rushing to the airport!!!

  40. Glad you’re feeling better – don’t be afraid to let yourself rest!! As for this etouffee – a really clever way to get the great flavor of this dish without meat. Nice!

  41. Congrats to Cassie! I love etoufee! It’s by far my favorite dish from N.O. I would have never thought of a version with mushrooms. My husband is a total mushroom lover, so he would go crazy for this one!