Mushrooms And Dumplings Recipes

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.

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.

Steps:

• Make 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.
• In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. 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.
• Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture 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; 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 until very thin and in a 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.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
• In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.