Recipe Mushroom bourguignon with cheesy dumplings : Practical and Delicious

Recipe Mushroom bourguignon with cheesy dumplings : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mushroom bourguignon with cheesy dumplings. You are currently reading Recipe Mushroom bourguignon with cheesy dumplings : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe Mushroom bourguignon with cheesy dumplings requires 20m, cook 1h 10m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

A vegetarian spin of the traditional French stew. The mushrooms act like a sponge soaking up the rich red wine sauce and are topped with cheesy bread like dumplings.

Ingredients:

21 Ingredients

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  2 tbsp olive oil
  
  
  


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  6 eschalots, halved
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  300g flat mushrooms, cut into wedges
  
  
  


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  200g cup mushrooms, halved or quartered if large
  
  
  


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  200g swiss brown mushrooms, halved
  
  
  


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  2 fresh bay leaves
  
  
  


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  1 tbsp finely chopped fresh rosemary
  
  
  


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  1/4 cup plain flour
  
  
  


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  2 tbsp tomato paste
  
  
  


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  2/3 cup dry red wine
  
  
  


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  2 cups Massel Vegetable Liquid Stock
  
  
  


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  400g can borlotti beans, rinsed, drained
  
  
  


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  1/3 cup finely chopped fresh flat-leaf parsley
  
  
  



• CHEESE DUMPLINGS



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  1 cup self-raising flour
  
  
  


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  50g butter, chilled, chopped
  
  
  


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  1 egg, lightly beaten
  
  
  


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  1/4 cup finely chopped parmesan cheese
  
  
  


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  1/4 cup coarsely grated cheddar cheese
  
  
  


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  2 tbsp finely chopped fresh flat-leaf parsley
  
  
  


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  1/3 cup milk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a large ovenproof saucepan over a medium heat. Cook eschalots and garlic, stirring, until softened. Add mushrooms, bay leaves and rosemary. Cook, stirring, for 5 minutes or until softened slightly.
  
  
  


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  Step 2
  
  
  
  
  Add flour. Cook stirring, for 1 minute. Add paste. Cook, stirring, for 1 minute. Add wine. Cook, stirring, for 2 minutes or until reduced by half. Add stock. Simmer, uncovered, for 20-25 minutes or until onions are tender and sauce thickens. Stir beans and half the parsley into mushroom mixture. Discard bay leaves.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, preheat oven to 200°C/180°C fan-forced. Place flour in medium bowl. Rub in butter with fingers until mixture resembles breadcrumbs. Stir in egg, cheeses, parsley and enough milk to make a soft, sticky dough.
  
  
  


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  Step 4
  
  
  
  
  Roll level tablespoons of dumpling mixture into balls. Place balls over mushroom mixture. Bake for 15- 20 minutes or until dumplings are golden and cooked through. Serve scattered with remaining parsley.
  
  
  

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