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Chickpea and Mushroom Gumbo

Chickpea and Mushroom Gumbo

A scrumptious vegetarian gumbo featuring shiitake, crimini and porcini mushrooms.



  1. In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.
  2. In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic. Sauté until onion is translucent, approximately 4 minutes.
  3. Add mushrooms and sauté until they release their liquor, approximately 3 minutes.
  4. Add okra and sauté until all the slime is gone.
  5. Add tomato paste and sauté until paste is deep burgundy in color.
  6. 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 minutes.
  7. Add chickpeas and simmer 10 minutes more.
  8. 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.
  9. Adjust seasoning with salt and pepper.
  10. Serve over steamed white rice.

Yield: 11 cups

Courtesy of Tom K., Flik Independent School Dining Chef Manager.

Recipe and photo credit: Mushroom Council


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