A hearty savoury vegetarian stew served with perfectly soft and springy dumplings. Winter in a pot.
For the Stew:
- 6 shallots, quartered
- 3 tsp minced garlic
- 600g mixed mushrooms, cut into chunks
- 3 bay leaves
- 4 tbsp fresh rosemary
- 1/4 cup plain flour
- 2 tbsp tomato paste
- 2/3 cup apple cider
- 2 cups vegetable stock
- Salt & pepper to taste
- 400g can borlotti beans, drained
- Handful chives, chopped, to serve
For the Dumplings:
- 1 cup self-raising flour
- 50 g butter
- 1 egg
- 1/4 cup grated cheddar
- 1/4 cup blue cheese
- Large handful chives, chopped
- Crank of salt
- Splash milk
Preheat oven to 200 C.
Using your fingertips, rub the butter into the flour.
Lightly beat the egg and add to mix with cheeses, chives and salt. Mix with fork until binding together and cheeses are equally distributed. Add splash of milk to create soft dough and set aside in fridge.
On a low heat, warm large splash of oil and soften onions with garlic.
Add mushrooms, rosemary and bay and toss mixture. Cook for 5 mins as mushrooms start to soften.
Add flour, stir until coated and cook for 1 minute. Add paste, stir until coated and cook for 1 minute.
Turn heat up to medium and add cider. Sizzle until reduced by half.
Add stock, season and simmer for 25 minutes, stirring regularly. Sauce should be thickened but still plentiful.
Remove bay leaves and add beans.
Retrieve dumpling mix and roughly roll golf-ball sized dumplings. Place in mixture roughly an inch apart.
Bake in oven for 15 mins, until dumplings are golden on top.
Serve scattered with remaining chives, roughly chopped.