Oyster Mushroom Étouffée

cooking.nytimes.com

Debbie Fenner

3 tablespoons grapeseed or coconut oil

3 tablespoons 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

2 ½ cups vegetable stock or water (if using water, add 1 vegetable bouillon cube)

1 dried bay leaf

1 teaspoon dulse (seaweed) flakes

1 tablespoon Creole seasoning or 1 teaspoon each black pepper, paprika, and dried thyme

1 tablespoon Old Bay seasoning, more to taste

1 pound fresh oyster mushrooms, trimmed and roughly chopped (about 2 cups)

Freshly cooked brown rice, for serving

Lemon wedges, for serving

½ cup chopped fresh parsley, for serving

Directions at cooking.nytimes.com

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