MUSHROOM DUMPLING STEW
Source: A Taste of Hope Springs - Suzanne Stevens
http://www.hopespringsinstitute.com/

This recipe is GREAT for vegans and vegetarians... it takes a large pot (4-6 quart, at least). Carnivores, I guess you can try it, too. Add a slab of bacon or another flesh-based consumable, if you dare... or just try it as it should be (meat free)...

Ingredients:

Dumplings

• 2 cups unbleached white flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. fresh-ground black pepper
• 2 Tbs. chopped fresh herbs (rosemary, oregano, thyme, tarragon, etc)
• 3 Tbs. butter (or butter substitute)
• 2 eggs, beaten (or vegan substitute)
• 1/2 cup milk (soy, rice, or moo variety)

Stew Fixins'

• 8 cups vegetarian broth
• 1/2 cup Madeira wine
• 1/3 oz. dried porchini mushrooms (substitute other dried mushrooms if porchini are n/a)
• 1 Tbs. butter (or butter substitute)
• 2 Tbs. olive oil
• One onion, chopped
• 1 garlic clove, minced
• 3 Tbs. brandy
• 1 pound of mushrooms (any combination), sliced
• 1 large carrot, sliced
• 2 tsp. chopped fresh sage and thyme
• freshly-ground black pepper to taste

How To:

1. Heat Madeira with 1/2 cup of water in a small pan until the liquid begins to simmer. Add the porchini, remove from heat. Cover pan and let sit for 15 minutes.
2. In a large bowl, combine flour, baking powder, salt, pepper, and herbs. Add butter in small pieces. With pastry cutter or fork, cut butter into flour mixture. Add eggs, then milk. Stir mixture with a spoon until it just comes together. Add a bit more milk if needed.
3. In frying pan, heat 1 Tbs. butter, add onions and garlic and cook until they are just beginning to caramelize. Add brandy and cook off. Hold mixture in bowl.
4. Heat olive oil in soup pan. Add sliced mushrooms and carrot, and sauté. Cook until the mushrooms begin to brown and carrots soften slightly.
5. Then add 8 cups of broth and soaking porchini-Madeira liquid to sautéed mushrooms. Bring soup to gentle boil, add sage and thyme, adjust seasoning if necessary. Add onion mixture in and heat.
6. Drop dumpling batter by the spoonful into the simmering stew.
7. Roll dumplings over after 4 to 5 minutes. When dumplings have cooked for at least 5 minutes on each side, serve stew.

Serves 8

Enjoy! It makes a wonderful meal...

~fafs

Dan, this looks amazing. I'm getting little shivers up and down my spine just reading the ingredient list.

dan!

this is amazing! i LOVE!!!!!!!!!!!!! MUSHROOMS.
saved to my mushroom folder.
yummy.
thank you!
d.

It's a great stew... my wife and I had it at Hope Springs when we were there for a retreat.

The Mushroom Dumpling Stew was the highlight of the weekend.

Cheers!!
~fafs

Hey this looks tasty. I am going to make this! Thank you

.

My husband and I love dumpling stews. However, my husband isn't a huge fan of mushrooms. As much as I like mushrooms I may have to substitutes so meat to make it, but I will try not to.

It look s yummy

Oh, it's delightful... My mother-in-law is deathly afraid of mushrooms, too... I keep wanting to prepare this stew for her... maybe she'll change her views on them...

~fafs

Dietary information for the above recipe:

Total yield (8 servings): 2,330 calories, 98 g Fat, 272 g Carb

One serving: 292 calories, 12.2 g Fat, 34 g Carb

~fafs

This sounds good, but I hate mushrooms. I mean why eat Fungi? I eat hot and sour soup and leave the mushrooms in the bowl. Maybe I'll try this and leave out the MR, and put in---hmmm, what could I put in? Tofu? Clams?

The crux of this stew is mushrooms... I can't vouch for any flavor changes if they are substituted...

bumped for becky

*bump for cold weather approaching*

bump... we're making a double batch for thanksgiving...

yum!

mmmmm this sounds so good. maybe I'll get adventerous and make some

I need to make this and stop thinking about the recipe! bought some portabella sliced mushrooms today...i'm GETTING CLOSER to making it. I used to make mushroom barley soup a long time ago in winter...added dry red wine to it...mmmm