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Mushrooms and Dumplings for Two

Hello and welcome to Sunday Supper on Djalali Cooks! Is there anything more “Sunday Supper” than Chicken and Dumplings? How about we make it vegetarian and go with Mushrooms and Dumplings? Savory, hearty mushroom and veg stew with fluffy, tender dumplings is so satisfying, yet so light. Perfect for a chilly start to the week ahead. I have modified Kay Chun’s recipe for Mushrooms and Dumplings from four servings, to two. So Let’s get to it!

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This recipe uses a few dried shiitake mushrooms, grated on a rasp-style grater to add a deeper mushroom flavor. It’s a great trick to add rich umami to any soup or stew.

Mushroom Stew

We will start with the stew base. We have 1 medium or two small leeks. The white and light green parts only, sliced thin, totaling about 1 cup. We will sauté the sliced leeks in a Dutch oven, over medium-high heat with about 1/2 tablespoon of butter and about 1 tablespoon of olive oil; sprinkle with kosher salt and black pepper. Sauté the leek slices until they have softened and sweat a bit.

Stir in the minced garlic and cook for another minute. Then add the carrots, fresh mushrooms, a tablespoon of butter, another tablespoon of olive oil, and season with another pinch of kosher salt and black pepper. Reduce heat to medium and cook, stirring occasionally until the mushrooms have softened and begin to brown in spots.

Stir in the grated shiitake powder and flour until the veggies are evenly coated.

Then add 2 cups vegetable or mushroom broth and 1 cup of water. Add the fresh thyme sprigs. Give the stew a stir and bring the mixture up to a boil over medium-high heat. Once boiling reduce the heat to low and keep at simmer. Partially cover and simmer for about 8-10 minutes. While the stew is simmering partially covered, make the dumpling dough.

Dumpling Dough

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and black pepper. In a separate smaller bowl, whisk together the egg, melted butter and milk. Fold the wet mixture into the dry mixture with a silicone spatula or fork until the mixture just comes together to form a sticky dough. Refrigerate until ready to use (we will add the dumplings after the second, uncovered simmer of the mushroom stew. About 10 minutes more).

After making the dumpling dough, uncover the stew and continue simmering for 10 minutes, until the stew has reduced and thickened slightly. Remove the thyme sprigs.

Mushrooms and Dumplings

Use a large spoon to portion 6 equal dumplings from the dough. Drop the dumplings into the stew, leaving room around each dumpling. Cover the pot and simmer gently for about 15 minutes, until the dumplings are puffed and cooked through.

Serve in wide shallow bowls with 2-3 dumplings per serving. Garnish with chives. And that’s it! A gorgeous bowl of Mushrooms and Dumplings!

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My adaptation to this recipe was to make it for two servings, if you want to make four servings, simply double the recipe. I also omitted the cream or milk called for in the original. If you want to, stir in 1-2 tablespoons of cream or milk just before adding the dumplings to the stew. I hope you give this recipe a try! It’s so comforting, savory and satisfying, without being heavy at all.

For something totally different, but no less delicious, try Chicken and Black Bean Stew with Chorizo and Collards. Or one of my recent favorite dishes: Lamb Chickpea Stew with Butternut Mash. Take care and be well, xo Kelly

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Key Equipment

Mushrooms and Dumplings for Two

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Dinner, Main Course American
By Adapted From Kay Chun Serves: 2
Prep Time: 10-15 Minutes Cooking Time: 45 Minutes Total Time: ~1 Hour

Savory, hearty mushroom and veg stew with fluffy, tender dumplings is so satisfying, yet so light. Perfect vegetarian Sunday Supper.

Ingredients

  • Mushroom Stew
  • 1.5 tbsp. Unsalted Butter, divided
  • 2 tbsp. Olive Oil, divided
  • 1 Medium Leek, white and light green parts, sliced thin, about 1 cup
  • Kosher Salt and Black Pepper
  • 2 Garlic Cloves, minced or pressed
  • 1/2 lb (8oz.) Cremini or Button Mushrooms, quartered
  • 5-8 oz. Shiitake Mushrooms, stemmed and sliced thin
  • 1 Carrot, sliced thin, about 1/2 cup
  • 2 Dried Shiitake Mushrooms, grated on a rasp grater to a powder, stems discarded
  • ~1/2 tbsp. All Purpose Flour
  • 2 cups Vegetable or Mushroom Broth
  • 1 cup Water
  • 2-3 Fresh Thyme Sprigs
  • 1-2 tbsp. Heavy Cream or Milk, OPTIONAL
  • Sliced Chives, garnish
  • Dumpling Dough
  • 3/4 cup All Purpose Flour
  • 1 tsp. Kosher Salt (Diamond Crystal) halve the amount of salt if using anything other than Diamond Crystal
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Black Pepper
  • 1/8 tsp. Baking Soda
  • 1 Egg
  • 1/4 cup Whole Milk
  • 1.5 tbsp. Unsalted Butter, melted

Instructions

Mushroom Stew

1

Sauté the sliced leeks in a Dutch oven, over medium-high heat with about 1/2 tablespoon of butter and about 1 tablespoon of olive oil; sprinkle with kosher salt and black pepper. Sauté the leek slices until they have softened and sweat a bit. About 5 minutes.

2

Stir in the minced garlic and cook for another minute. Then add the carrots, fresh mushrooms, a tablespoon of butter, another tablespoon of olive oil, and season with another pinch of kosher salt and black pepper. Reduce heat to medium and cook, stirring occasionally until the mushrooms have softened and begin to brown in spots.

3

Stir in the grated shiitake powder and flour until the veggies are evenly coated.

4

Then add 2 cups vegetable or mushroom broth and 1 cup of water.

5

Add the fresh thyme sprigs. Give the stew a stir and bring the mixture up to a boil over medium-high heat. Once boiling reduce the heat to low and keep at simmer. Partially cover and simmer for about 8-10 minutes. While the stew is simmering partially covered, make the dumpling dough.

Dumpling Dough

6

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and black pepper. In a separate smaller bowl, whisk together the egg, melted butter and milk. Fold the wet mixture into the dry mixture with a silicone spatula or fork until the mixture just comes together to form a sticky dough. Refrigerate until ready to use.

7

After making the dumpling dough, uncover the stew and continue simmering for 10 minutes, until the stew has reduced and thickened slightly. Remove the thyme sprigs. Stir in the optional 2 tablespoons of cream or milk.

Mushrooms and Dumplings

8

Use a large spoon to portion 6 equal dumplings from the dough. Drop the dumplings into the stew, leaving room around each dumpling. Cover the pot and simmer gently for about 15 minutes, until the dumplings are puffed and cooked through.

9

Serve in wide shallow bowls with 2-3 dumplings per serving. Garnish with chives.

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2 Comments

  • Reply
    Mari
    January 22, 2023 at 8:39 am

    Dumplings were very popular when I was a child. My kids liked them, but not as much as they do as adults. This is a perfect Sunday supper. It will be filling and delicious, but it won’t bog anyone down unless they eat all of it! I’m going to save this recipe, because it looks like a nice light dumpling floating on the surface. The simplest recipes are always the best, and those are the ones that people like the most. Fancy is nice for a special occasion, but recipes like this are the real winners. I am not a vegetarian, but I do like skipping the meat a few times a week, and mushrooms are a great substitute. I’m going to make a faux cheese spread later. I hope it is at least edible when I try it tomorrow! I have had a lot of bad ones, so it’s time that one turned out! They haven’t all been bad, but I keep looking for a better one. Happy Sunday Kelly, Alex, Terry and fur covered cuties. Go Eagles! Great game last night, and my soon and grandson are floating on cloud nine.

    • Reply
      Kelly Djalali
      January 22, 2023 at 10:11 am

      Happy Sunday, Mari. I had never made this type of dumpling before and I have to say not only was it easy, but the results were delicious in the mushroom stew. We are looking forward to the 49er game tonight! Have a wonderful end to your weekend. xo Kelly

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