Ingredients for Mushroom Gumbo
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 medium chopped onion
- 1-2 finely chopped chili peppers (adjust to taste)
- 1 teaspoon dried oregano
- 2 cloves minced garlic
- 1 cup chopped carrots
- 1 chopped capsicum (bell pepper)
- 8 ounces sliced mushrooms
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can drained and rinsed kidney beans
- 4 cups vegetable stock
- Cherry Tomatoes
- cooked brown rice (for serving)
- fresh parsley (optional garnish)
- chives (optional garnish)
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How to Make Mushroom Gumbo
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1/4 cup all-purpose flour and cook, stirring constantly, for 3-5 minutes, until golden brown. Create a roux.
- Add 1 medium chopped onion, 2 cloves minced garlic, 1-2 finely chopped chili peppers (adjust to taste), 1 chopped capsicum (bell pepper), 1 cup chopped carrots, and 1 teaspoon dried oregano. Cook for 5 minutes, stirring occasionally.
- Stir in 8 ounces sliced mushrooms, 4 cups vegetable or chicken stock, 1 (15-ounce) can of drained and rinsed kidney beans, and 1 (14.5-ounce) can of diced tomatoes (undrained).
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the gumbo has thickened to your desired consistency.
- Serve hot over cooked brown rice. Garnish with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
34g
Fat
9g
Carbs
15g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Lunch Main Dish Beans Rice Vegetables American Southern United States Easy Beginner Cook Fall Vegan Vegetarian Winter Stove Top Creole Dietary Seasonal Inexpensive Pasta Rice And Grains Brown Rice Taste Mood Equipment
