This Mushroom Stew with Cheesy Herb Dumplings is a firm favourite here at Belleau Cottage but it’s most definitely comfort food weather and that calls for a hearty stew. I also believe that it doesn’t have to be meaty to provide those ‘hug in a bowl’ feels. A good veggie stew will always do the trick.
This mushroom stew with cheesy herb dumplings gives me everything I want, from the chunky root veg to the rich wine gravy (and yes I’m ‘cheating’ by using Bisto but quite frankly like is too short…) However, the star of the show are the soft cloud-like dumplings which I just can’t live without. So easy to knock up they taste like pillowy heaven.
For the mushroom stew:
- 1 tablespoon olive oil
- 1 small knob of butter
- 200g mushrooms – I used some glorious baby-portobellos which I found in Morrison – quartered.
- fresh pepper
- 1 onion – chopped
- 1 carrot – peeled and cut into batons
- 2 sticks celery – chopped
- 3 small potatoes – chopped
- 1 teaspoon dried mixed herbs
- Salt and pepper
- 2 cloves of garlic
- a handful of curly kale
- 1 tablespoon flour
- 1 teaspoon tomato puree
- 400ml good quality vegetable stock
- 400ml bisto gravy (I used the onion one)
- 200ml white wine
For the cheesy herb dumplings
- 200g self-raising flour
- 100g cold butter – coarsly
- 50g strong cheddar cheese – coarsely grated
- salt and pepper
START WITH THE STEW
Place your pan on a gentle heat and pour in a little olive oil along with the butter. Stir in the mushrooms, season with fresh rosemary and let them sauté until golden. Remove from the pan and set aside.
Add a little more oil to the pan and stir in the onions, celery and carrots and let them sweat until they begin to soften – roughly five mins, then stir in potatoes and let them saute for another 5 mins.
Now add the dried herbs, a generous pinch of salt and pepper and the garlic and stir well.
Add the potatoes along and stir in well. Place the lid on, turn the heat down to its lowest and let the veg sweat for 5 mins.
Remove the lid and stir in the flour, then pour over the stock, bisto and white wine. Bring it to the boil and then place the lid on and pop it in an oven set at 150C fan for at least 1 hour if not 2.
NOW MAKE THE DUMPLINGS
Place all the ingredients into a large bowl and season well. Rub the ingredients together to make a breadcrumb-like texture. Add a little cold water and bring it together with your fingertips until a light soft dough is formed. Keep it all light and quick and try not to over-handle the dough.
Once you’re ready to cook, ensure the stew it nice and hot. Divide the dough into roughly 8 or 10 little balls and place them onto the top of the stew. Place the lid on the stew and let them cook in the oven for 15 minutes. Take the lid off and place them under the grill for 5 mins more if you want a crispy finish.
Tip: This is the kind of dish that always tastes better the next day. So try making the stew on the day before you’re due to eat it, take it off the heat and place it somewhere where nobody will take a spoonful, then make the dumplings fresh just before you’re ready to eat.
For more stew recipes – check these out on Dom in the Kitchen.
Eat and oof course, enjoy!
