Porcini Dumplings

Indulge in the delightful flavors of mushroom dumplings with this scrumptious recipe. Whether you have access to fresh porcini mushrooms or opt for shiitakes as a substitute, these savory dumplings are a fantastic way to showcase the rich earthy taste of mushrooms. Reconstituted dried porcini mushrooms can also be used to enhance their flavor. The dumplings can be served in a flavorful broth, added to soups, paired with a creamy Béchamel sauce, or tossed with pasta for a unique twist on spaghetti and meatballs. This versatile dish is sure to impress with its hearty texture and delectable mushroom essence.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 2 cups torn or chopped day-old bread or 1 cup bread crumbs, preferably fresh
• 1/2 cup milk or cream
• 3 eggs
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons extra virgin olive oil or butter
• 2 ounces dried porcini, reconstituted, drained, and chopped
• 1 pound any fresh mushrooms, trimmed and chopped
• Salt and freshly ground black pepper
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh rosemary leaves

INSTRUCTIONS:

1. In a large bowl, combine the torn or chopped day-old bread (or bread crumbs), milk or cream, eggs, and freshly grated Parmesan cheese. Mix well and set aside.
2. Heat the extra virgin olive oil or butter in a large skillet over medium heat.
3. Add the fresh mushrooms to the skillet and sprinkle with salt and freshly ground black pepper. Cook for a few minutes until they start to soften.
4. Add the minced garlic and minced fresh rosemary leaves to the skillet. Continue cooking, stirring occasionally, until the mushrooms are tender and release some liquid into the pan.
5. Add the sautéed mushrooms to the bread mixture in the large bowl. Stir well to incorporate all the ingredients.
6. Allow the mixture to sit for at least 15 minutes or refrigerate, covered, for up to a day, to let the flavors meld together.
7. Bring a large pot of salted water (or mushroom or other stock) to a boil and reduce the heat to a steady simmer.
8. Form the mushroom mixture into balls, no larger than 1 1/2 inches in diameter. If the batter is too soft, add bread crumbs; if it’s too stiff, add milk or cream.
9. Drop the dumplings into the simmering water as you roll them. When they rise to the surface, they are done and ready to be removed with a slotted spoon.

SERVING SUGGESTIONS:

• Serve the mushroom dumplings in a flavorful broth.
• Add them to Wheat, Whole Barley, or Farro Soup for a hearty twist.
• Top them with a creamy Béchamel sauce.
• Toss them with pasta and Fast Tomato Sauce for a delightful alternative to spaghetti and meatballs.

TIPS:

• Experiment with different fillings for your stuffed pasta. You can use a variety of ingredients, such as vegetables, cheeses, meats, and herbs, to create unique and delicious combinations.
• If using dried mushrooms, reconstitute them in hot water before adding them to your recipe. The soaking liquid can also be used to enhance the flavor of your dish.
• To save time, prepare the filling for stuffed pasta in advance and refrigerate it until you’re ready to use it. This way, you can assemble the pasta quickly when you’re ready to cook.
• When shaping stuffed pasta like tortellini or ravioli, make sure to seal the edges tightly to prevent the filling from leaking during cooking.
• When cooking fresh pasta, be mindful of the cooking time. Fresh pasta typically cooks much faster than dried pasta, so keep an eye on it to avoid overcooking.
• For a burst of color and flavor in your pasta dough, consider adding various natural ingredients, such as spinach, sweet potatoes, or roasted garlic, to create different colored pasta.