Yats Spinach Mushroom Etouffee Recipe

It’s time to try something different, something a bit more traditional. A dish that comes to mind is Etouffee, pronounced eh-too-fey, a dish that comes from Louisiana, United States. The original recipe has shrimp and crawfish in it, but today we’ll be forgoing the usual seafood and instead, we’ll be using mushrooms and spinach. The Cajun and Creole seasoning will keep the authenticity intact. Let’s make the Yats spinach mushroom etouffee recipe.

Yats Spinach Mushroom Etouffee Recipe

Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Course Entrée (main meal)
Cuisine American, Louisiana
Servings 12
Calories 183 kcal

Ingredients
  

  • 1 lb fresh oyster mushrooms, sliced
  • 4 bunches fresh spinach
  • 4 cups vegan cream of mushroom soup*
  • 3/4 cup vegan cream of celery soup*
  • 1 tbsp vegan butter
  • 2 tsp garlic, chopped
  • 1.5 cup onion, diced
  • 1 green bell pepper, diced
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1 tsp soy sauce
  • 2 tbsp fresh parsley, chopped
  • 5 cups rice, cooked
  • *If you are unable to find items 3 and 4 at your local grocery store, prepare them from scratch at home!

Vegan cream of mushroom soup ingredients

  • 1 cup cashew cream
  • 2 cloves garlic, crushed
  • 2 tbsp vegan margarine
  • 1 tsp thyme
  • 1/2 onion, diced
  • 1 cup unsweetened almond milk
  • 1 cup mushrooms, diced
  • 3 tbsp flour
  • Salt and pepper to taste

Vegan cream of celery soup ingredients

  • 1/2 onion, diced
  • 1/2 cup cashew cream
  • 1 tbsp vegan margarine
  • 1 tsp thyme
  • 1 cup almond milk
  • 1 cup celery, diced
  • 2 tbsp flour
  • Salt and pepper to taste

Instructions
 

  • We will first make the vegan cream of mushroom and celery soup

Vegan cream of mushroom soup(4 cups)

  • In a non-stick pan, over medium heat saute the garlic, mushrooms and onions in butter
  • As they become soft, add thyme and flour while stirring, you will have a roux at this point
  • Pour in the almond milk and continue to whisk, the mixture will begin to thicken
  • Add salt and pepper, pour out into a jar or container

Vegan cream of celery soup(3 cups)

  • Similar to the above directions, saute the onions, garlic, and celery in butter over medium heat, in a non-stick pan
  • Add thyme and flour while you stir the mixture and then add the milk
  • Add salt and pepper to taste and store in a jar

Etouffee directions

  • In a deep pan heat up the butter over medium to high heat
  • Saute garlic, onion, and green pepper
  • Mix in the spices and soups, combine well
  • Add spinach and mushrooms, reduce the flame and continue to stir
  • Let the mixture simmer for 10 minutes, the soupy concoction will thicken
  • If the etouffee is too thick for your liking add a bit of water
  • When the creamy consistency is reached, turn off the stove and remove it from flame

Tips for this recipe

  • You can garnish the etouffee with parsley and lemon wedges
  • Serve this dish with a generous helping of rice, we recommend brown rice
  • Store the Yats Spinach Mushroom Etouffee in an airtight container and refrigerate
  • We recommend consuming within 3 days
  • You can use portabella mushrooms instead
  • 1 teaspoon of Creole seasoning can substitute paprika, thyme, and black pepper
  • You can use seaweed like dulse flakes instead of spinach
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There you have it, a vegan take on Louisiana’s Culinary History! The word etouffee is derived from French and means “to smother”. Makes sense as we’re drowning our side dish in a creamy concoction. The first etouffee was served in the 1920s at Louisiana’s Herbert Hotel by Mrs. Herbert. The original recipe contained crawfish tails, crawfish fat, and onions, the dish has evolved greatly since then. 

Side Dish

https://blog.fatfreevegan.com/2012/02/vegan-sausage-and-mushroom-etoufee.html

Vegan Brown Rice is the best side dish for Spinach Mushroom Etouffee. You can also try the Indian Brown Rice. If you’re in the mood for rice then also have a look at our other brown rice recipes. Quinoa works best as a healthier alternative to rice, the Black Bean Quinoa Salad will add fiber and balance the Creole undertones. The Whole Foods Kale and Cranberry Salad will pair wonderfully with the Yats Etouffee.

More Recipes

Here are some more recipes you can try out. Rest assured, they’re delicious:

All in all, do try out this Yats spinach mushroom etouffee recipe and give us your feedback on how it turned out!

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