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Baked Dishes Stew Under £2.00 Per Serving Under £3.00 Per Serving Vegetarian

Vegetarian Mushroom Stew with Herby Dumplings

Vegetarian Mushroom Stew

Serves 4 – Approximately £1.90 per serving – (£7.62 Total)

A hearty savoury vegetarian stew served with perfectly soft and springy dumplings. Winter in a pot.

Ingredients

For the Stew:

  • 6 shallots, quartered – (£0.75)
  • 3 tsp minced garlic – (£0.15)
  • 600g mixed mushrooms, cut into chunks – (£1.80)
  • 3 bay leaves – (£0.30)
  • 4 Tbs fresh rosemary – (£0.40)
  • 40g plain flour – (£0.05)
  • 2 Tbs tomato paste – (£0.10)
  • 150ml apple cider – (£0.90)
  • 400ml vegetable stock – (£0.10)
  • Salt & pepper to taste – (£0.10)
  • 400g can of borlotti beans, drained – (£0.60)
  • Handful chives, chopped, to serve – (£0.20)

For the Dumplings:

  • 120g self-raising flour – (£0.12)
  • 50g butter – (£0.40)
  • 1 egg – (£0.15)
  • 60g grated cheddar – (£0.40)
  • 60g blue cheese – (£0.75)
  • Large handful of chives, chopped – (£0.25)
  • Salt – (£0.05)
  • Splash milk – (£0.05)

Method

1 – Preheat the oven to 200 C.
2 – 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.
3 – On a low heat, warm a drizzle of oil and soften onions with garlic. Add mushrooms, rosemary, and bay leaves and toss the mixture. Cook for 5 mins as mushrooms start to soften.
4 – Add flour, stir until coated, and cook for 1 minute. Add paste, stir until coated and cook for 1 minute.
5 – Turn heat up to medium and add cider. Sizzle until reduced by half then add the stock, season and simmer for 25 minutes, stirring regularly. The sauce should be thickened but still plentiful.
6 – Remove bay leaves and add beans then retrieve dumpling mix and roughly roll golf-ball-sized dumplings. Place in mixture roughly an inch apart.
7 – Bake in the oven for 15 mins, until dumplings are golden on top.
Serve scattered with remaining chives, roughly chopped.

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