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