Millet Roux–Mushroom Gumbo | James Beard Foundation

Name: Millet Roux–Mushroom Gumbo | James Beard Foundation
Total time: 90 min
Ingredients: 3/4 cup millet flour; Extra virgin olive oil; 1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick; 1/2 pound cremini mushrooms, sliced 1/4-inch thick; Fine sea salt; 1 pound portobello mushrooms, sliced 1/2-inch thick; 6 cups vegetable stock, at room temperature; 2 stalks celery, chopped into 1/4-inch dice (about 1/2 cup); 1/2 green bell pepper, chopped into 1/4-inch dice (about 1/2 cup); 1/2 small yellow onion, chopped into 1/4-inch dice (about 1/2 cup); 2 garlic cloves, minced; 2 tablespoons tamari; 2 bay leaves; Pinch cayenne pepper; 7 tablespoons chopped thyme, divided; Freshly ground white pepper; 1/2 cup chopped green onions (green parts only), for serving; Steamed rice, for serving; Filé powder, for serving

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"When making this dish, remember two things: 1) a homemade vegetable stock makes all the difference in the world, and 2) a slow-simmered roux is essential for getting the deep, rich flavor that is...

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