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.

Notes

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
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