Mushroom Gumbo
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
A rich and earthy gumbo loaded with sautéed mushrooms, okra, and aromatic vegetables in a deeply flavored roux-based broth. Perfect served over rice for a comforting, wholesome meal.
Ella x
Ingredients
- 60 mlvegetable oil
- 60 gplain flour
- 1onion(diced)
- 2celery(diced)
- 4garlic cloves(minced)
- 500 gmixed mushrooms(sliced)
- 250 gokra(sliced)
- 1000 mlvegetable stock
- 400 gdiced tomatoes(canned)
- 2 tsppaprika
- 1 tspdried thyme
- 1bay leaf
- 2 tspsalt and black pepper(to taste)
- 1 tsphot sauce(optional)
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat. Whisk in flour gradually, stirring constantly for 8-10 minutes until the roux turns deep brown. This is the flavour base of your gumbo.
Tip: Watch the roux carefully—it can burn quickly. Stir constantly for even browning.
- 2
Add diced onion and celery to the roux, stirring well to coat with the oil and flour mixture. Cook for 5 minutes until the vegetables soften and release their aromas.
- 3
Stir in minced garlic and cook for 1 minute until fragrant, then add the sliced mushrooms. Sauté the mushrooms for 5-7 minutes until they release their moisture and begin to brown.
Tip: Allow mushrooms to cook undisturbed for a couple of minutes to develop a golden colour.
- 4
Slowly pour in the vegetable stock while stirring to prevent lumps from forming. Bring the mixture to a gentle simmer.
Tip: Pour gradually and stir continuously to ensure a smooth broth.
- 5
Add the canned diced tomatoes, paprika, dried thyme, and bay leaf. Stir well to combine all ingredients.
- 6
Reduce heat to low and simmer uncovered for 20 minutes, allowing the flavours to meld and deepen.
Tip: The longer you simmer, the richer the flavour becomes.
- 7
Add the sliced okra and simmer for another 8-10 minutes until the okra is tender but still holds its shape.
Tip: Okra will thicken the gumbo naturally as it cooks.
- 8
Season with salt, black pepper, and hot sauce if desired. Taste and adjust seasonings as needed. Remove the bay leaf before serving.
Tip: Always taste before serving—you may need extra salt depending on your stock.
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