Oyster Mushroom Étouffée

Ingredients:

2 tablespoons oil
2 tablespoons flour
1/2 onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1 large stalk celery, diced
salt, to taste
2 tomatoes, chopped
1/2 cup tomato puree
2 cups vegetable stock
2 bay leaves
2 tablespoons creole seasoning
2 cups jumbo oyster mushrooms
3 tablespoons parsley, chopped
lemon wedges

In a skillet, heat the oil and add the flour. When it begins to cook, add the onion, garlic, bell pepper, celery, and salt. Stir until onion is translucent and add the tomatoes, puree, stock, bay leaves, and seasonings. Cover and bring to a simmer. Add mushrooms and simmer for an additional 20 minutes.

Serve with long grain rice and garnish with parsley and lemon wedges.