Mushroom Étouffée

foodrevolution.org

TeamJas

¼ cup avocado oil (see Chefʼs Notes)

¼ cup organic einkorn wheat flour (or whole wheat flour, see Chefʼs Notes)

1 cup green bell pepper (seeded and finely diced)

1 cup white onion (finely diced)

2 stalks of celery (finely diced)

3 tbsp tomato paste

½ tsp paprika (sweet or smoked)

½ tsp garlic powder

½ tsp onion powder

¼ tsp dried oregano

¼ tsp dried thyme

¼ tsp cayenne pepper (or crushed red pepper flakes)

½ tsp kelp granules (or dulse granules)

salt (to taste)

ground black pepper (to taste)

2 ½ cups vegetable broth (no or low sodium, preferably homemade)

5 ½ cups mushrooms (of your choice, sliced)

3 stalks of green onion (finely chopped)

½ cup parsley (freshly chopped)

Louisiana hot sauce (to taste)

Directions at foodrevolution.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer