Michael Symon's Mushroom Stew and Dumplings
The mushroom stock makes about 4 quarts; freeze the extra.
Ingredients
- 4 qt Water, for the stock
- 1/2 bunch Thyme, fresh, for the stock
- 2 oz Dried porcini, or dried shiitake, for the stock
- 1 cup Mushroom, fresh button or cremini, for the stock
- 1 Onion, roughly chopped, for the stock
- 3 Carrot, roughly chopped, for the stock
- 2 stalk Celery, roughly chopped, for the stock
- 2 Bay leaf, dried, for the stock
- 1 tbsp Black peppercorns, whole, for the stock
- 2 tbsp Salt, for the stock
- 1 Yellow onion, sliced
- 2 clove Garlic, sliced
- 3 tbsp Olive oil, extra-virgin
- 2 cup Mushroom, fresh, sliced
- 2 cup Butternut squash, 1-inch dice
- 1 cup Parsnip, 1-inch dice
- 1 cup Celery root, 1-inch dice
- 1 bunch Thyme, fresh, leaves pulled
- 1/8 tsp Nutmeg, grated
- 1 cup Flour, for the dumplings
- 1 tbsp Baking powder, for the dumplings
- 1 1/2 cup Half-and-half, for the dumplings
- Salt
- Black pepper
Directions
- Mushroom stock: bring the stock ingredients to a boil in a large stockpot, then simmer 30 minutes. Strain and cool; freeze what you won't use.
- Heat the olive oil in a large Dutch oven over medium-high heat and saute the onion and garlic until fragrant, 1 to 2 minutes. Turn the heat to high, add the mushrooms and season. After 2 minutes add the remaining vegetables, season with salt and cook until slightly charred, 2 to 3 minutes.
- Add 2 quarts of the stock, the thyme and nutmeg, season, bring to a boil and simmer 10 to 12 minutes, until the vegetables are tender.
- Dumplings: whisk the flour, baking powder and salt, then slowly whisk in the half-and-half to make a sticky dough like a wet drop biscuit, adjusting with more half-and-half or flour.
- Drop spoonfuls into the simmering stew, cover and steam 2 to 3 minutes. Take off the heat and serve.