RECIPE: Caramelized Mushrooms with delightful Red Wine Sauce and Dumplings

This is probably not something you want to make during the week. It requires patience, well time rather than patience, because you don’t have to actually be in the kitchen for most of it. Just at home. You know… reading a good book, or watching trashy TV or anything that’s not work-related/stress.

It’s based on this lovely recipe from JoytheBaker for Caramelized Mushrooms and Dumplings. And it’s delightful. It’s super super nice and definitely more of a candidate for an under the week meal.
So I remembered this dish this weekend, and then I remembered how much I like red wine sauces that have cooked for hours (mmmmmmmmmh!!), soooo I figured, why not combine the two? (It’s all about combining things in my opinion. Which also does go wrong a lot of the time, but let’s not talk about that on the blog). So here it goes.

RECIPE: Caramelized Mushrooms with delightful Red Wine Sauce and Dumplings 

1. Start with the chopping. Here’s what needs chopping:
– 2 Leeks (thin slices)
– 2 Carrots (rough cubes)
– 1 big or 2 small Sweet Potatoes (rough cubes, similar size to carrots)
– 500g Mushrooms (very rough, you want them to stay juicy)
2. Melt a tablespoon of Butter in a big frying pan, and once melted add the mushrooms and fry for a couple of minutes. When they’ve taken on some colour, put them in a separate bowl and season with salt and pepper.
3. Add a splash of Olive oil to a saucepan and then caramelize the leek for a couple of minutes (if you like it a little sweet (like me), also add some honey)
4. When the leek has softened, add the carrots and sweet potato cubes and fry for about 2 minutes.
5. When it’s all sizzling (now it gets exiting!!) Add about 250ml of red wine (or however much you fancy… quite a lot anyway) and let it cook off a little, then add 500ml of vegetable stock, 2 teaspoons of dried Thyme and the mushrooms.
6. And that’s it pretty much for this part of the dish. Now you just have to leave it for a couple of hours (2-3) on fairly low heat (obviously stirring it every now and again) until it’s become fairly thick. Not thick thick, but thicker (so it’s not soup-consistency anymore)
7. Stir in 1 cup of frozen Peas.
8. Make the dumplings (oh and this would also be a good time to preheat the oven, 200° please)
– Mix 2.5 cups of flour with 1 tablespoon of baking powder, 1 teaspoon of salt, 2 teaspoons of sugar, some black pepper, 1/4 cup of chopped chives (I used frozen)
– Quickly incorporate 170g of Butter with the dry ingredients with fingers.
– In a separate bowl mix 1 egg with 3/4 cups of natural yoghurt and the juice of half a lemon.
– Mix the yoghurt mix with the rest.
– Shape into dumplings (add more flour if the mix feels too moist!!)
9. Fill the mushroom mix into a casserole and put however many dumplings will fit on top (have the others for breakfast the next morning)
10. Put in a 200° hot oven for approximately 25 minutes or until the dumplings are cooked through.
11. Serve with some crème fraiche.


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