- Firstly, put the dried mushrooms in a large jug and cover with 600ml of boiling water. Leave for a minimum of 15 minutes, and a maximum of 1 hour.
- Slice the large mushrooms to a chunky size of about 4-5mm thick. Place a large frying pan over a high heat. Heat two tablespoons of the olive oil and then add half of the mushrooms. Fry until the mushrooms give out all their juices and begin to caramalise. Then scoop the mushrooms out of the pan and into a bowl.
- Repeat with the rest of the olive oil and the other half of the mushrooms. As the second batch begins to reduce, add the whole button mushrooms. Drain the dried mushrooms leaving the liquid aside for later and add them to the pan too. Cook for around 8 minutes max until all the mushrooms are reduced and caramalising then return the first batch of mushrooms to the pan.
- Turn the heat down, add the garlic, thyme and a pinch of salt and simmer for 3 minutes, then add the red wine and the liquid from the dried mushrooms. Bring to a simmer for another 25 minutes until the juice has reduced and is glossy.
- To make the dumplings, combine all the ingredients in a bowl together with a generous pinch of salt. Gradually add abo 100ml of cold water to form a sticky dough. Flour your hands and divide the dough into 12 equal balls.
- To make the dumplings with a crispy top, preheat the oven to 200°C / 180°C fan / gas mark 6. Spoon the stew into an ovenproof dish, sit the dumplings on top of the stew then bake in the oven, uncovered, for 20 minutes.
- For soft dumplings, cook the stew for 10 minutes longer so it reduces a little more. Place the dumplings on top of the stew in the frying pan. Pop a lid on the pan and simmer for 20 minutes on the hob until the dumplings are puffed up and cooked through.
Duration It takes 35 mins to prepare and 45 mins to cook.
Ingredients (Organic) For a serving of 4 people.
40g dried wild mushrooms
800g large mushrooms
4 table spoon olive oil
150g button mushrooms
2 garlic cloves, crushed
1 tea spoon of chopped thyme leaves
400ml red wine
For the dumplings:
150g plain flour, plus extra for dusting
1 tea spoon of baking powder
75g veg suet
1 tea spoon of rosemary, chopped
1 tea spoon of parsley, chopped
1 tea spoon ofthyme leaves, chopped
