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Michael Symon's Mushroom Stew and Dumplings

Mushroom Stew Dumplings Michael Symon
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Warm up with this dish!
skill level
Easy
time
30-60min
servings
8
cost
$
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This hearty dish is just the thing for dinner tonight.
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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
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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.
  • 2
    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 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.
  • 3
    2 cup Flour
    1 tablespoon Baking Powder
    1 cup Half-in-Half
    Salt and Pepper to taste
    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.
  • 4
      
    Drop spoonfuls of dumpling mix into simmering stew. Cover and allow to steam for 2-3 minutes. Remove from heat and serve.
 
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