Mushroom Gumbo
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is my go to recipe when I want something hearty and satisfying without spending hours in the kitchen. Mushroom gumbo comes together in just over an hour and uses simple ingredients you probably already have at home, making it incredibly budget friendly. The mushrooms are packed with B vitamins and antioxidants that support your immune system, plus they give this dish such a rich, earthy depth. There's something so comforting about a steaming bowl of gumbo, especially when it's made with love and minimal fuss. Trust me, you'll be making this one again and again.
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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