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Mushroom bourguignon with cheesy dumplings
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Vegetarian French stew with mushrooms in red wine sauce, topped with cheesy bread dumplings.
Ingredients:
  • 36.40 gm olive oil
  • 6 eschalots, halved
  • 3 garlic cloves, crushed
  • 300g flat mushrooms, cut into wedges
  • 200g cup mushrooms, halved or quartered if large
  • 200g swiss brown mushrooms, halved
  • 2 fresh bay leaves
  • 20.00 ml finely chopped fresh rosemary
  • 44.40 gm tomato paste
  • 163.35 gm dry red wine
  • 510.00 gm vegetable stock
  • 400g can borlotti beans, rinsed, drained
  • 82.50 ml finely chopped fresh flat-leaf parsley
  • 150.00 gm self-raising flour
  • 50g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 62.50 ml finely chopped parmesan cheese
  • 62.50 ml coarsely grated cheddar cheese
  • 40.00 ml finely chopped fresh flat-leaf parsley
  • 84.98 gm milk
Instructions:
  • Heat oil in a large ovenproof saucepan on medium heat. Sauté eschalots and garlic until softened. Add mushrooms, bay leaves, and rosemary. Sauté for 5 minutes until slightly softened.
  • Sprinkle in flour and cook, stirring, for 1 minute. Stir in paste and cook for another minute. Pour in wine and cook until reduced by half, about 2 minutes. Add stock and simmer uncovered for 20-25 minutes until onions are tender and sauce thickens. Mix in beans and half of the parsley with the mushroom mixture, then discard bay leaves.
  • Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine flour and butter until mixture resembles breadcrumbs. Mix in egg, cheeses, parsley, and just enough milk to form a soft, sticky dough.
  • Shape level tablespoons of dumpling mixture into balls, then place them on top of the mushroom mixture. Bake for 15-20 minutes until the dumplings are golden and fully cooked. Garnish with remaining parsley before serving.

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