Vegetarian Mushroom Filé Gumbo

Often linked to a West African word for okra, gumbo thrives in Louisiana with its dark roux and holy trinity. Here, seared mushrooms and filé stand in for meat, delivering earthy comfort in every spoonful.

Serves 6 · 30 min prep · 75 min cook

Estimate for one serving

• 380 cal
• 10g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 lb mixed mushrooms (cremini, shiitake, oyster)
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion
• 1 green bell pepper
• 3 celery stalks
• 5 garlic cloves
• 6 cups vegetable stock
• 8 oz fresh okra
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• 1.5 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 tbsp soy sauce or tamari
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 green onions
• 1/4 cup fresh parsley
• 2 tbsp filé powder
• 4 cups cooked white rice

Instructions

1. 1Clean and thickly slice the mushrooms. Dice onion, bell pepper, and celery; mince garlic; slice okra into rounds; chop green onions and parsley.
2. 2Heat a few tablespoons of the oil in a Dutch oven over medium-high heat. Sear the mushrooms in batches until deeply browned and their liquid evaporates; set aside.
3. 3Add the remaining oil to the pot and whisk in the flour. Cook the roux over medium-low heat, stirring constantly, until it reaches a dark caramel-brown, 20 to 28 minutes.
4. 4Stir the holy trinity and okra into the roux and cook 5 to 6 minutes until the vegetables soften. Add garlic and cook 30 seconds.
5. 5Slowly whisk in the vegetable stock until smooth. Add diced tomatoes, bay leaves, smoked paprika, thyme, cayenne, soy sauce, salt, and pepper.
6. 6Return the seared mushrooms to the pot. Bring to a simmer, then reduce heat and cook uncovered for 35 to 40 minutes until the okra is tender and the gumbo has body.
7. 7Remove from heat and discard bay leaves. Stir in most of the filé powder off the heat so it thickens without stringiness, along with most of the green onions and parsley.
8. 8Taste and adjust seasoning. Serve over hot rice with a final pinch of filé and remaining herbs.