Mushroom and Chestnut Stew with Herby Dumplings
Summary
Servings:
4
Prep time:
15 minutes
Cooking time:
30 minutes
Description
Yes, it looks like beef, and the mushrooms give it a meaty flavour and texture, but this dish is 100% plant-based! If you can find a range of different mushrooms, this will really add to the flavour of the dish. The chestnuts add a nice sweetness and festiveness, but if you can’t find them, you can switch with 100 grams more mushroom. For a heartier meal, serve with your favourite mash.
Ingredients
- 400 grams of mushrooms (such as chestnut, portobello, oyster, shitake
- 100 grams cooked chestnuts
- 2 carrots, cut on the diagonal into 2cm slices
- 1 red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon tomato puree
- 2 teaspoons vegetable stock
- 2 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon smoked paprika
- 6 sprigs fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons olive oil
For the dumplings:
- 100 grams wholemeal flour
- 1/2 cup olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon dried oregano
Instructions
- Start by making the dumplings. Rub the flour, oil and herbs together to form breadcrumbs. Stir through 2 tablespoons of water to form a soft dough. Divide the mixture into 10 small balls and set aside to cook in the stew
- Thinly slice the mushrooms, or for smaller ones, cut them in half. Heat the oil in a large saucepan. Add the onion and cook on a low heat for 8 minutes, stirring often. Add the mushrooms, flour, paprika, garlic, thyme and rosemary. Increase the heat a little and cook for 3 minutes, stirring often.
- Dissolve the stock powder in 500 milliliters of hot water. Add the tomato puree to the mushrooms, followed by the carrots, tamari/soy sauce, red wine vinegar, bay leaves and stock.
- Gently place your dumplings on top of your stew. Bring to the boil, reduce the heat to low, cover and simmer for approximately 25 minutes, stirring very occasionally.