Mushroom Etouffee
Etouffee, pronounced “ay-too-fay”, is a Creole dish normally made with crawfish or shrimp. For this vegan version, you can use a variety of mushrooms.
 
4 tablespoons whole wheat pastry flour
3 tablespoons oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
1/4 cup sun-dried tomatoes
1 lb mushrooms, sliced (portabellas, crimini, or white button)
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon thyme
1 bay leaf
1/4 teaspoon cayenne
1 1/2 cups vegetable stock

In a skillet, heat the flour and oil on medium heat, stirring constantly until the flour becomes golden brown. Immediately add the onions, bell pepper, and celery, lower the heat, and simmer for 10 minutes, stirring often.

 Soak the sun-dried tomatoes in 1/2 cup warm water for 15 minutes, then slice, retaining the water.

Add the mushrooms, the tomatoes, their soaking water, the spices, and the stock, and bring to a boil. Lower the heat and simmer for 20 minutes or until mushrooms are soft. Remove bay leaf and serve over rice.