Warm up with this dish!
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
- 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.