150 minutes
A rich and flavorful gumbo made with millet flour and a variety of mushrooms, served over rice.
tablespoons
Shiitake Mushrooms, stemmed, caps sliced ¼ inch thick
0 oz
Cremini Mushrooms, sliced ¼ inch thick
0 oz
to taste
Portobello Mushrooms, sliced ½ inch thick
0 lb
Millet Flour
cups
Yellow Onion, diced ¼ inch
cups
Celery, diced ¼ inch
cups
Bell Pepper, diced ¼ inch
cups
Garlic Clove, minced
each
Vegetable Stock, at room temperature
cups
tablespoons
each
pinches
tablespoons
to taste
Cooked Rice
to taste
cups
Filé Powder
to taste
1. Cook Shiitake Mushrooms
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the shiitake mushrooms and cook, covered, for 5 to 7 minutes until they are fork-tender. Remove them from the skillet and set aside.
2. Cook Cremini Mushrooms
In the same skillet, add 2 tablespoons of olive oil and the cremini mushrooms. Sprinkle with a pinch of salt and cook each side for 2 to 3 minutes until they develop a nice golden color. Transfer these to a bowl and set aside.
3. Cook Portobello Mushrooms
For the portobello mushrooms, add a bit more olive oil to the skillet if needed. Place the portobello slices in the skillet, sprinkle with salt, and cook for about 2 minutes on each side. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
4. Prepare the Roux
Pour ½ cup of olive oil into the same skillet and gradually whisk in the millet flour. Keep the heat low and stir constantly for about 1.25 hours. This step requires patience as you need to ensure the roux reaches the color of a roasted chickpea without burning. This slow cooking deepens the flavor, making the base of your gumbo rich and nutty.
5. Cook Vegetables
Add the diced onion, celery, and green bell pepper to the roux, cooking for about 5 minutes until they soften. Then, add the minced garlic and cook for another 3 minutes, stirring occasionally.
6. Combine Roux and Stock
Transfer the roux and vegetable mixture to a heavy-bottomed pot or Dutch oven. Gradually whisk in the vegetable stock until the mixture is smooth. Bring it to a boil over medium heat, then add the tamari, bay leaves, cayenne pepper, and a bit more salt. Reduce the heat and let it simmer for 45 minutes, allowing all the flavors to meld together.
7. Add Mushrooms and Thyme
Stir in the cooked shiitake and cremini mushrooms along with the fresh thyme. Let this simmer for another 8 minutes. Season with salt and freshly ground white pepper to taste.
8. Serve
To serve, ladle the gumbo over bowls of cooked rice. Top each serving with slices of the cooked portobello mushrooms, a sprinkle of chopped scallions, and a dash of filé powder for garnish.
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