MUSHROOM GUMBO

 Mushroom Gumbo (Vegetarian, Cajun-Style) - Serves 4 

Ingredients

• 200 g shiitake mushrooms, stems trimmed, caps halved or thickly sliced
• 200 g chestnut mushrooms, halved or thickly sliced
• 200 g king oyster mushrooms, halved lengthwise, cut chunky
• ~170 g vegetable oil (see note)
• 150 g plain flour
• 200 g yellow onion, diced
• 150 g green bell pepper, diced (about 1½ medium peppers)
• 100 g celery, diced
• 4 garlic cloves, minced
• ½ tsp dry thyme (or 1 tsp fresh to finish)
• ¼-½ tsp cayenne pepper (to taste)
• ½ tsp black pepper
• 1-1½ tsp salt (adjust to taste)
• 1.5 L hot vegetable stock (or water)
• 2-3 scallion greens, finely sliced, for garnish Brown mushrooms: Heat pot with a generous film of oil.

  Fry shiitake, chestnut, and king oyster mushrooms in batches until golden. Drain each batch, reserving oil.

  
  

  1. Make roux: Weigh oil, topping up to ~170 g if needed. Stir in flour. Cook over medium heat, stirring constantly, until roux reaches dark chocolate brown (15-20 min).
  2. Cook holy trinity: Add onion, bell pepper, and celery directly into hot roux. Cook 6-8 min until softened and lightly caramelised.
  3. Season base: Stir in garlic, thyme, cayenne, black pepper.

  Cook 1 min until fragrant. Gradually add stock, stirring to avoid clumps. Season lightly with salt.

  5. Simmer: Bring to a gentle simmer and cook uncovered

  20-25 min for flavours to meld.

  6. Return mushrooms: Add browned mushrooms back in.

  Simmer 10-15 min so they reabsorb liquid while staying meaty.

  7. Finish: Adjust seasoning. Stir in fresh thyme if using.

  Garnish with scallion greens. Serve over Description

  in flour. Cook over medium heat, stirring constantly, until roux reaches dark chocolate brown (15-20 min).

  1. Cook holy trinity: Add onion, bell pepper, and celery directly into hot roux. Cook 6-8 min until softened and lightly caramelised.
  2. Season base: Stir in garlic, thyme, cayenne, black pepper.

  Cook 1 min until fragrant. Gradually add stock, stirring to avoid clumps. Season lightly with salt.

  5. Simmer: Bring to a gentle simmer and cook uncovered

  20-25 min for flavours to meld

  6. Return mushrooms: Add browned mushrooms back in.

  Simmer 10-15 min so they reabsorb liquid while staying meaty.

  7. Finish: Adjust seasoning. Stir in fresh thyme if using.

  Garnish with scallion greens. Serve over hot rice with a dash of hot sauce.

  Notes

  • Extra oil (about 10% more than the flour weight) offsets mushroom absorption.
  • For extra umami, add 1-2 tsp soy sauce with the garlic.
  • Stop roux earlier (milk chocolate colour) if you prefer a milder, less smoky gumbo.