Vegan Mushroom Étouffée

Loved this!! Super easy and incredibly delicious! The oyster mushrooms were perfect - would chop them even less next time (like having the bigger chunks in there); omitted the dulse flakes because I didn't have them, but didn't miss them. Used fresh chopped tomato because that's what I had, but a full can of chopped tomatoes would be great and likely make for thicker stew. Serving over rice was lovely - farro would also be great.

This is a really interesting take on etouffe. I added veggie sausage at end to get some protein in there - it needs it. I also used hen of the woods mushrooms - worked great! Flavors are good.