Serve étouffée spooned over rice, garnished with lemon and parsley PICTURE: JESSICA EMILY MARX for The New York Times
Oyster Mushroom Étouffée (Serves 4)


3 Tbs grapeseed or coconut oil
3 Tbs 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
1 cup diced tomatoes, canned or fresh
2½ cups vegetable stock or water (if using water, add 1 vegetable bouillon cube)
1 dried bay leaf
1 teaspoon dulse (seaweed) flakes
1 Tbs Creole seasoning or 1 tsp each black pepper, paprika and dried thyme
1 Tbs Old Bay seasoning, more to taste
2 cups fresh oyster mushrooms, trimmed and roughly chopped
Freshly cooked brown rice, for serving
Lemon wedges, for serving
½ cup chopped fresh parsley, for serving


In a large Dutch oven or heavy pot, heat the oil over medium heat until it ripples, then sprinkle in the flour. (Test the oil by dropping a pinch of flour into the pot. If it sizzles, it is hot enough.) 
Stirring constantly, cook flour and oil together until the mixture toasts and turns golden brown, 2 to 3 minutes. Add onion, garlic, bell pepper, celery and salt and stir. Cook, stirring, over medium heat until the onion is translucent, about 3 minutes. 
Add tomatoes, stock, bay leaf, dulse, Creole seasoning, and Old Bay. Stir well and bring the pot to a simmer. 
Add mushrooms and simmer, stirring occasionally, until tender, about 20 minutes. Taste and adjust the seasonings with salt and Old Bay.
Serve étouffée spooned over rice, garnished with lemon and parsley.

The New York Times