Michael Symon's Mushroom Stew and Dumplings

Name: Michael Symon's Mushroom Stew and Dumplings
Total time: 1 h
Ingredients: For the Soup:; 2 quarts Mushroom Stock (see below); 1 Yellow Onion (sliced); 2 Garlic Cloves (sliced); 3 tablespoons Extra-Virgin Olive Oil; 2 cups Fresh Mushrooms (sliced); 2 cup Butternut Squash (1 inch dice); 1 cup Parsnips (1 inch dice); 1 cup Celery Root (1 inch dice); 1 bunch Fresh Thyme (leaves pulled); 1/8 teaspoon Grated Nutmeg; 2 cup Flour; 1 tablespoon Baking Powder; 1 cup Half-in-Half; Salt and Pepper to taste; 4 quart Water; 1/2 bunch Fresh Thyme; 2 ounces Dried Shitake or Porcini Mushrooms; 1 cup Fresh Button or Cremini Mushrooms; 1 Onion (roughly chopped); 3 Carrots (roughly chopped); 2 Celery Stalks (roughly chopped); 2 Dried Bay Leaves; 1 tablespoon Whole Black Peppercorns; 2 tablespoons Salt

Michael Symon

Servings: 8

easy

30 to 60 min

Warm up with this dish!

Ingredients
step-by-step directions

Ingredients

Michael Symon's Mushroom Stew and Dumplings

For the Soup:
2 quarts Mushroom Stock (see below)
1 Yellow Onion (sliced)
2 Garlic Cloves (sliced)
3 tablespoons Extra-Virgin Olive Oil
2 cups Fresh Mushrooms (sliced)
2 cup Butternut Squash (1 inch dice)
1 cup Parsnips (1 inch dice)
1 cup Celery Root (1 inch dice)
1 bunch Fresh Thyme (leaves pulled)
1/8 teaspoon Grated Nutmeg

For the Dumplings:

2 cup Flour
1 tablespoon Baking Powder
1 cup Half-in-Half
Salt and Pepper to taste

For the Mushroom Stock:

4 quart Water
1/2 bunch Fresh Thyme
2 ounces Dried Shitake or Porcini Mushrooms
1 cup Fresh Button or Cremini Mushrooms
1 Onion (roughly chopped)
3 Carrots (roughly chopped)
2 Celery Stalks (roughly chopped)
2 Dried Bay Leaves
1 tablespoon Whole Black Peppercorns
2 tablespoons Salt

Directions

For the Mushroom Stock: Add stock ingredients to a large stock pot. Bring to a boil and reduce to simmer. Let simmer for 30 minutes to infuse flavors. Strain stock and allow to cool. Place in freezer proof containers for storage.
For the Soup: In a large dutch oven, heat olive oil over medium high heat. Saute onion and garlic until fragrant, about 1-2 minutes. Turn heat to high and add mushrooms to saute. Season with salt and pepper. After 2 minutes add remaining vegetables and season with salt. Cook until vegetables achieve a slight char, about 2-3 minutes. Add mushroom stock, fresh thyme and season with salt and pepper to taste. Bring to a boil and reduce to a simmer. Cook for 10-12 minutes or until vegetables are tender.
For the Dumplings: In a medium bowl whisk together flour, baking powder and salt. Slowly whisk in half-in-half forming a sticking dumplings. Dough should be similar to a wet drop biscuit. Adjust with extra half-in-half and flour to achieve desired consistency.
Drop spoonfuls of dumpling mix into simmering stew. Cover and allow to steam for 2-3 minutes. Remove from heat and serve.

Similar categories: Dinner Courses & Meals Lunch

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