Stranger Foods

Mushrooms and dumplings

Serves 4 | Prep 5 mins | Cook 45 mins

This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor.

Source: cooking.nytimes.com

Ingredients

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x0.5

For the mushrooms

3 tbsps unsalted butter
2 tbsps extra-virgin olive oil
2 medium leeks, thinly sliced, white and light green parts only
Kosher salt and black pepper
3 cloves garlic, minced
1 lb small white button or cremini mushrooms, quartered
8 oz shiitake mushrooms, thinly sliced
2 carrots, thinly sliced
3 dried shiitake mushrooms, grated on a Microplane and stems discarded
1 tbsp all-purpose flour
4 cups mushroom broth
3 thyme sprigs
2 tbsps heavy cream or whole milk
chives, chopped, for garnish

For the dumplings

1½ cups all-purpose flour
1½ tsps kosher salt
½ tsp baking powder
¼ tsp black pepper
¼ tsp baking soda
1 large egg
½ cup whole milk
3 tbsps butter, melted

Instructions

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Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, . Stir in garlic until fragrant, . Add fresh mushrooms, carrots, the remaining 2 tbsps butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about .
Stir in grated shiitake powder and flour until mushrooms are evenly coated, about . Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for . Uncover and simmer until reduced and slightly thickened, about 5 to longer. Discard thyme sprigs, and stir in cream.
As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about . Divide among 4 bowls and garnish with chives.

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