Mushrooms and Dumplings

Name: Mushrooms and Dumplings
Total time: 50 min
Yield: 4 Servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 2 medium leeks (1 pound), white and light green parts only, thinly sliced (2 cups); Kosher salt and black pepper; 3 garlic cloves, minced; 1 pound small white button or cremini mushrooms, quartered (5 1/2 cups); 8 ounces shiitake mushrooms, thinly sliced (about 3 cups); 2 carrots, thinly sliced (1 cup); 3 dried shiitake mushrooms, grated on a Microplane and stems discarded (1/3 cup); 1 tablespoon all-purpose flour; 4 cups mushroom broth; 3 thyme sprigs; 2 tablespoons heavy cream or whole milk; Chopped chives, for garnish; 1 1/2 cups/205 grams all-purpose flour; 1 1/2 teaspoons kosher salt (Diamond Crystal); 1/2 teaspoon baking powder; 1/4 teaspoon black pepper; 1/4 teaspoon baking soda; 1 large egg; 1/2 cup/120 grams whole milk; 3 tablespoons/45 grams butter, melted

By Kay Chun

Updated Oct. 14, 2021

Mushrooms and Dumplings — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 Minutes
Rating: 4(1,525)
Comments: Read comments

This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside.

To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 Servings

For the Mushrooms

3tablespoons unsalted butter
2tablespoons extra-virgin olive oil
2medium leeks (1 pound), white and light green parts only, thinly sliced (2 cups)
Kosher salt and black pepper
3garlic cloves, minced
1pound small white button or cremini mushrooms, quartered (5½ cups)
8ounces shiitake mushrooms, thinly sliced (about 3 cups)
2carrots, thinly sliced (1 cup)
3dried shiitake mushrooms, grated on a Microplane and stems discarded (⅓ cup)
1tablespoon all-purpose flour
4cups mushroom broth
3thyme sprigs
2tablespoons heavy cream or whole milk
Chopped chives, for garnish

For the Dumplings

1½cups/205 grams all-purpose flour
1½teaspoons kosher salt (Diamond Crystal)
½teaspoon baking powder
¼teaspoon black pepper
¼teaspoon baking soda
1large egg
½cup/120 grams whole milk
3tablespoons/45 grams butter, melted

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons 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 5 minutes.
Step 2
Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
Step 3
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.
Step 4
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 15 minutes. Divide among 4 bowls and garnish with chives.

Ratings

4 out of 5

1,525 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Pat3 years ago

Mushrooms may have a minimal amount of protein but have many other nutritional values such as zinc and vitamin D. If you are worried about protein, serve a side dish that includes beans or legumes. A handful of canned chickpeas tossed into your salad should do the trick. Besides, Americans eat more protein than is necessary. And if you replace supermarket wheat flour with spelt or einkorn flours , problem fixed. As a Protein Queen you already know this.

Kiwiline3 years ago

This is absolutely delicious! (In fact, I am enjoying leftovers as I type this.) Just a couple of notes -- mostly for me but also for anyone else who sees this: 1. Added 2 tbsp flour -- was too liquidy otherwise 2. Simmered for nearly 40 minutes to get it to the right consistency. 3. Had more dumpling dough than would fit in my pot -- might consider halving the dumpling recipe next time.

Paul3 years ago

Loved this recipe. Delicious and came together far easier than I was expecting. I started cooking when I realized I had forgot to buy whole milk. I had to substitute oat milk for both the mushrooms and the dumplings. Worked extremely well and did not taste off at all. If anyone is looking for a dairy free options, oat milk can get you there.

Rachel J.2 months ago

Due to lactose intolerance, I make this vegan and it's divine. Substitute vegan butter (Miyokos is the best). Other vegan revisions to punch up flavor and stew-like viscosity: Roast mushrooms and pour entire pan contents into the dutch oven with vegan butter. Cook 2 minutes, add the dried shitake and 1 TB flour, cook another 2 minutes. Add leeks, carrots, garlic, thyme, cook until leeks are soft, repeat grated dried mushrooms and flour. Use a cornstarch slurry at the end instead of cream.

Gaby5 months ago

I didn’t love this one - but to be fair I gave up halfway through and added everything to the soup instead of making them into dumplings. Didn’t find it had the best flavour.

Lafayette Ann5 months ago

The soup was thin. Next time use a roux or bechamel. Delicious however, and loved the flavor from the microplaned dry mushrooms (I had porcini).

Private comments are only visible to you.