Carmelized Mushrooms and Dumplings

In Food by Kate Jonuska

Carmelized Mushrooms and Dumplings Image


So many warm, winter meals are heavy, meaty and fatty, but this recipe proves they don’t have to be. If you use mushroom broth, it’s entirely vegetarian, and the mushrooms, carrots and sweet potatoes are chock full of good-for-you vitamins and such. Pshaw, butter? Biscuits? So sue me. It’s absolutely delicious. Note: Your biscuits need not be flower shaped. :)


8 servings

Prep Time

0 hours, 40 minutes

Cook Time

0 hours, 25 minutes


For the Mushroom Mixture:

  • 2 Tablespoons olive oil
  • 1 pound small cremini mushrooms, cleaned and cut into bite size chunks
  • 1 medium purple onion, diced
  • 2 cloves garlic, sliced thinly
  • 1 1/2 teaspoon dried thyme
  • 2 medium carrots, sliced
  • 2 cups diced sweet potatoes
  • 1 1/2 cups frozen peas, thawed
  • 1/3 cup all-purpose flour
  • 2 1/2 cups mushroom, vegetable, or chicken broth
  • Salt and pepper to taste

For the Dumplings (Pepper and Chive Biscuits):

  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1/2 - 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
  • 1/4 cup chopped fresh chives (or very thinly sliced green onion tops)
  • 3/4 cups (1 1/2 sticks) unsalted butter, cold and cut into cubes
  • 1 large egg
  • 3/4 cup buttermilk, cold


  1. Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Add butter to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
  2. In a small bowl, whisk together egg and buttermilk. Make a small well in the center of the fat and flour mixture. Add the buttermilk mixture. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
  3. Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.
  4. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  5. Then make the mushroom filling: In a large saucepan over medium heat, melt butter into olive oil. Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes. Add a hearty pinch of salt and black pepper. Toss mushrooms every once in a while until softened and golden brown. Remove mushrooms from the pan.
  6. Add a touch more olive oil and sautee onions until softened and transluscent. Add garlic and toss for one minute. Add carrots and sweet potatoes and saute for 5 to 7 minutes, softened the potatoes slightly. Add thyme. Return the mushrooms to the pan. Turn heat to low and add flour. Toss together. Slowly add the broth, stirring constantly until thickened. Add peas.
  7. Pour mushroom mixture into 8×8-inch pan. Remove mushrooms from the refrigerator and place 9 biscuits over the filling. Bake for 20-23 minutes, until biscuits are golden brown and cooked through.
  8. Remove from oven and allow to cool slightly before serving. Mushrooms and dumplings will last for up to 4 days, well wrapped, in the refrigerator.


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