Mushroom And Dumplings Food

MUSHROOM DUMPLINGS

Steps:

• For the filling: Place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
• Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add fresh mushrooms and cook, stirring, until they have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid. Combine both kinds of mushrooms in a food processor. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty, about 3 or 4 pulses. Add salt and pepper to taste and set aside.
• For the dough: Combine egg yolk, oil and 1 1/2 cups lukewarm water in a small bowl and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture to the well and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft; if crumbly, gently work in more water, and if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
• Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out to a very thin rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
• Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Place on floured surface; do not stack. Repeat with remaining dough and filling.
• Cook dumplings in a large pot of salted boiling water until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.

POLISH MUSHROOM DUMPLINGS - USZKA

Steps:

• Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes.
• Add the chopped mushrooms and cook an additional 10 minutes, stirring from time to time, or until the liquid from the mushrooms has evaporated and the mixture starts to sizzle.
• Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste.
• Mix everything together to form a firm paste. Allow the paste to cool slightly before filling the dumplings. The filling can be made 24 hrs ahead of time.
• Dough: Whisk together the egg, milk and salt.
• Stir in half of the flour until it is incorporated, then add the other half and continue to stir.
• After it comes together into a thick, sticky dough, place the dough on a floured surface and knead until it is smooth, supple and soft, but not sticky. Add additional flour, as necessary, to achieve this.
• Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes.
• Dumplings: Take half the dough and roll it out as thin as possible, about 1/8 in thick, Cut the dough into 1 1/2 or 2 inch squares. Place a small amount of filling into the middle of the square.
• Brush a bit of the beaten egg along the edges and fold the dough over to form a triangle, Seal well. Place on the work surface with the top pointing away from you and fold the two side point together, pressing to seal.
• Heat salted water in a large pot to a boil. Add the dumplings, let them rise and cook for 3 to 4 minutes longer. (Give them a stir if they are sticking to the bottom),.
• Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.

MUSHROOMS AND DUMPLINGS

Steps:

• Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
• Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
• As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
• Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.

CREAMY MUSHROOM CHICKEN AND DUMPLINGS

Steps:

• Boil chicken in water until fully cooked, shred up and set aside.
• Combine soups and water as directed on cans, bring to a heavy boil.
• In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
• Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
• Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.