“Crab” Gumbo with Bear’s Head Tooth Mushroom
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- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Ready in2 Hrs
- Yield1 Pizza
- Serving Size1 Piece (20g)
- Energy160 cal
Ingredients
- 1/2 cup lard or oil
- 1/2 cup flour
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 1 cup clam juice (or dashi stock)
- 3 cups chicken, mushroom, or seafood stock
- 1 28oz (796ml) can chopped tomatoes
- 1 tablespoon cajun or creole seasoning
- 1 teaspoon white sugar
- 2 bay leaves
- 1/2 teaspoon thyme
- 2 teaspoon filé powder (optional)
- 1/2 lb okra, (fresh or frozen) cut into thick coins
- 1 tablespoon butter
- 1 tablespoon vinegar
- 1 lb bear’s head tooth, lion’s mane or any hericium mushroom
- 1 tablespoon Worcestershire sauce
Preparation
Add lard and flour to a skillet over medium heat. Whisk until combined, then continue whisking for 15-20 minutes, until roux is caramel brown. Dont let burn.
Add the onions, celery, and pepper to the roux and cook for another 10 minutes or so. Add garlic, cook 2 minutes, take pan off heat and set aside.
Bring the clam juice and water to a simmer in a large pot, then whisk in the roux/veggie mixture until well combined.
Add the cajun spice, sugar, bay leaves, and thyme and simmer on low for 45 minutes. Add the filé if using and cook for 15 more minutes.
In the original skillet, melt the butter over medium high heat and add the vinegar and okra. Cook for 6 minutes, or until lightly charred. This is to prevent any extraneous sliminess in the okra.
Tear up the lions mane into small, bite sized chunks.
Add the cooked okra and the mushroom to the gumbo pot and cook for 30 more minutes.
Add the Worcestershire, stir and taste for seasoning. Add salt and more cajun spice if needed. Feel free to add some Louisiana hot sauce if you like it spicy.
Garnish with fresh herbs and serve with rice. Enjoy!
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