1 cup butter
1¼ cup flour
1 onion, diced
1 green bell pepper, diced
4 stalks celery, diced
½ cup garlic, minced
3 teaspoons creole seasoning
1 teaspoon kosher salt
3 bay leaves
3 quarts smoked mushroom stock (recipe follows)
2 tomatoes, chopped
8 ounces assorted wild mushrooms, washed and chopped
½ bunch spinach, washed and chopped
½ bunch mustard greens, washed and chopped
½ bunch turnip greens, washed and chopped
½ bunch collard greens, washed and chopped
½ bunch watercress greens, washed and chopped
½ bunch swiss chard greens, washed and chopped
½ bunch parsley, washed and chopped
½ head Napa cabbage, washed and chopped
1 bunch green onions, washed and chopped
5 pounds button mushrooms, washed and chopped, or mushroom stems
1 onion, chopped
4 celery stalks, chopped
2 carrots, peeled and chopped
1 teaspoon garlic
5 bay leaves
2 teaspoons salt
1 quart white wine
Smoked Mushroom Stock
- In a large, heavy bottomed pot over high heat, melt butter. Using a wooden spoon with a flat end, stir butter until it’s browned and gives off a nutty aroma. Add flour and stir into brown butter until you have a smooth, tan roux. Continue cooking and stirring until the roux is a dark, mahogany brown, about 20 to 30 minutes.
- Add onion, pepper, celery, garlic, creole seasoning, salt, and bay leaves and cook for 20 minutes, stirring occasionally. Slowly stir in smoked mushroom stock, tomatoes, and mushrooms, and cook for 30 minutes. Lastly add washed and chopped greens and cook just until they’re soft and bright green. Depending on your greens, the gumbo may be thicker or thinner. Adjust by cooking gumbo longer or adding additional stock until it reaches your desired consistency. Check seasoning and adjust with salt and pepper as needed.
Smoked Mushroom Stock
- Prepare a smoker to 300 degrees with fresh wood such as cedar or apple. Combine vegetables in a perforated aluminum roasting pan. Place pan into hot smoker and smoke for 30 to 90 minutes, depending on outside temperatures (the warmer it is, the less time the vegetables will take). The vegetables should be cooked and slightly brown with a rich, smoky aroma.
- Transfer vegetables to a 2-gallon stock pot, add bay leaves and salt, and cover with 3 quarts cold water and wine. Bring to a simmer and cook for 1½ hours.
- Strain stock through a fine mesh strainer and reserve the liquid. Also add the vegetables to the strainer, and using the back of a ladle, press down to get as much juice as you can out of the vegetables. Discard vegetables.
- From Tory McPhail of Commander’s Palace in New Orleans