Chickpea and Mushroom Gumbo
A scrumptious vegetarian gumbo featuring shiitake, crimini and porcini mushrooms.
- 4 ounces vegetable oil
- 4 ounces flour, browned in oven
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 medium green pepper, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 4 ounces crimini mushrooms, sliced
- 4 ounces porcini mushrooms, sliced
- 1 pound okra, 1/2-inch slices, caps and tips discarded
- 1 ounce. tomato paste
- 28 ounces crushed tomatoes
- 16 ounces vegetable broth
- 2 teaspoon Spice House King Creole seasoning
- 1 tablespoon Spice House Gumbo File
- 2 bay leaves
- 1 ounce fresh thyme
- 16 ounces chickpeas, rinsed
- Salt and pepper to taste
- In a saucepan combine flour and vegetable oil over medium heat and cook
until deep brown, set aside.
- In heavy bottom pot, heat olive oil until shimmering; add onions, green
pepper, celery and garlic. Sauté until onion is translucent, approximately 4
- Add mushrooms and sauté until they release their liquor, approximately 3
- Add okra and sauté until all the slime is gone.
- Add tomato paste and sauté until paste is deep burgundy in color.
- Pour tomatoes, broth, seasoning, file, bay leaves and thyme into pot and
stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 40
- Add chickpeas and simmer 10 minutes more.
- Remove bay leaves and thyme branches and discard. Pour off 6 ounces of the
liquid and combine with the brown roux, over medium heat. Whisk over heat until
smooth. Slowly pour tempered roux into pan and stir to combine. Cook over medium
heat, to thicken.
- Adjust seasoning with salt and pepper.
- Serve over steamed white rice.
Yield: 11 cups
Courtesy of Tom K., Flik Independent School Dining Chef Manager
Reprinted with permission from the Mushroom Council.