It’s cold and snowy outside, so how about something warm and comforting inside?
Two hours might seem a long time to braise mushrooms, but they will pay it back by mingling all their juices with the stock, to intensify their flavour. I used closed cup mushrooms for this and quartered them to give a nice meaty bite to chew on. If you’re using field mushrooms I would just slice them thickly.
1 onion, chopped
2 cloves garlic, chopped
300g mushrooms, quartered
2 medium carrots, sliced
1 tsp chopped rosemary
1 tbsp mushroom ketchup or vegetarian worcestershire sauce
500ml veg stock
For the dumplings:
50g self raising flour
25g vegetable suet
1 tbsp chopped parsley & thyme
Sweat the onion and garlic in saucepan with a little oil until translucent.
Add the mushrooms, carrots, rosemary, mushroom ketchup, stock and season with salt and pepper.
Bring to a low simmer, put a lid on and simmer for two hours, giving an occasional stir in case anything is sticking to the bottom of the pan.
After two hours make the dumplings.
Put the flour, suet, herbs, salt and pepper into a bowl and mix with a little water until you have a soft dough.
Form into six to eight dumplings (depending on how big you like them).
Put them in with the mushrooms, replace the pan lid and simmer for 20 minutes.
The dumplings will swell and go fluffy.
Serve with some mashed turnip and some greens.