creamy red wine braised mushrooms and dumplings
Cozy vegetarian comfort for a weekend brunch or a casual dumpling craving.
Ingredients
- 1 large yellow onion, diced
- 3 carrots, diced
- 10 oz shiitake mushrooms, roughly torn
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 3 tbsp all purpose flour
- 1/2 cup dry red wine
- 1/2 cup peas, fresh or frozen
- 2 cups vegetarian beef broth, or regular
- 1 cup canned full fat coconut milk
- 2 cups all purpose flour
- 1 1/2 cups buttermilk
- 1 tbsp baking powder
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium. Saute the onion and carrot until softened and fragrant, about 5-8 minutes. Toss in the mushrooms and a pinch of salt and pepper. Cook, stirring only once or twice, for 5 minutes. Add the butter, oregano, and rosemary, cook 2-3 minutes until the butter browns slightly. Swirl in the tomato paste and Worcestershire sauce, then whisk in the 3 tablespoons of flour until no clumps are visible.
- Pour in the red wine and cook until absorbed, about 2-3 minutes ,scraping the bottom of the skillet to release any browned bits. Pour in the broth and coconut milk and bring to a simmer.
- In a medium sized bowl, whisk together the 2 cups of flour, baking powder, and a pinch of salt. Make a well in the center of the ingredients and stream in the buttermilk. Stir until combined. The dough will be fairly wet.
- Using a small ice cream scoop or a spoon, drop in about 2 tablespoon sized clumps of the dumpling batter into the skillet. Cover and cook 8-10 minutes until the dumplings have poofed up (yes, professional terminology) and are firm on the inside. Stir in peas, warming for an additional minute or two.
Notes
*To store: Dumplings keep for up to 2 days in the fridge. I'd recommend storing them separate from the stew as much as possible so the dough doesn't steal all the broth.
*To make vegan: Use vegan butter and vegan Worcestershire, or substitute the latter for soy sauce. Instead of buttermilk, mix 1 1/2 cups of your favorite nondairy milk with 1/2 tsp white vinegar and let sit for 8-10 minutes before using.
*Coconut-free: Use heavy cream instead of coconut milk.