Ultimate vegetarian porcini dumplings are what happens when bread dumplings take mushrooms seriously: day-old bread bound with eggs and Parmesan, loaded with reconstituted porcini and fresh mushrooms, cooked briefly and served golden. They're hearty enough to be the whole meal, in about thirty-five minutes.
If you’re searching for the ultimate vegetarian comfort food, look no further. These Porcini Dumplings are little morsels of pure, savory bliss. The secret is the dried porcini, which infuses every bite with an intensely rich, umami flavor that’s so satisfyingly ‘meaty.’ They transform a simple broth into a hearty, elegant meal and are surprisingly versatile. Whether you’re cozying up with a bowl of soup on a chilly evening or looking for a creative twist on pasta night, these dumplings are guaranteed to impress. Let’s get rolling!
Ingredients
• 2 cups / 120g (4.2 oz) torn day-old bread, or 1 cup / 120g (4.2 oz) bread crumbs
• 1/2 cup / 120ml milk or cream
• 3 large eggs
• 1 cup / 100g (3.5 oz) freshly grated Parmesan cheese
• 2 tablespoons / 30ml (1 fl oz) extra virgin olive oil or butter
• 2 ounces / 56g (1.98 oz) dried porcini mushrooms, reconstituted and chopped
• 1 pound / 450g (15.9 oz) fresh mushrooms, like shiitake or cremini, chopped
• 2 teaspoons / 6g (0.21 oz) minced garlic
• 1 teaspoon (5 ml) minced fresh rosemary
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large bowl, combine the torn bread (or bread crumbs), milk, eggs, and Parmesan cheese. Mix thoroughly and set aside to let the bread soften.
2. Place a large skillet over medium heat and add the olive oil or butter. Once hot, add the reconstituted porcini and fresh mushrooms. Season with salt and pepper and cook for a few minutes.
3. Stir in the minced garlic and rosemary. Continue cooking, stirring occasionally, until the mushrooms are tender and have released their liquid, about 5-7 minutes.
4. Add the cooked mushroom mixture to the bread mixture in the bowl. Stir everything together until well combined. Let the mixture rest for at least 15 minutes. You can also cover and refrigerate it for up to a day.
5. Bring a large pot of vegetable stock or salted water to a boil, then reduce to a steady simmer.
6. Check the consistency of your dumpling mixture. If it’s too soft to hold a shape, stir in more bread crumbs. If it’s too stiff, add a splash of milk. Form the mixture into balls about 1.5 inches in diameter.
7. Gently drop the dumplings into the simmering water as you form them. Cook until they float to the surface, which should take about 5 minutes. Remove them with a slotted spoon and serve immediately.
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 450 kcal
• Protein: 22g
• Carbohydrates: 35g
• Fat: 25g
• Sodium: 600mg
• (Note: is an estimate and may vary based on used.)
Pro Tips
• Don’t discard the flavorful liquid from reconstituting the porcini. Strain it through a coffee filter and add it to your soup broth for an extra layer of umami.
• For the best texture, use stale, day-old bread. It absorbs the liquid more effectively than fresh bread, creating a dumpling that holds together perfectly.
• The dumpling mixture can be prepared up to 24 hours in advance. Cover and store it in the refrigerator to let the flavors meld and deepen.
• To make a Multigrain and Herb version, omit the mushrooms. Use 4 cups (960 ml) of day-old multigrain bread, 2 cups (480 ml) of milk, and add 1 cup (240 ml) of mixed fresh herbs like parsley, chives, and rosemary.
FAQ
Q: Can I make these porcini dumplings vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based milk or cream, replace the eggs with a vegan egg substitute, and use a high-quality vegan Parmesan cheese. For the fat, ensure you use olive oil instead of butter.
Q: Are these vegetarian dumplings a good source of protein
A: Absolutely. A single serving of these dumplings contains an estimated 22 grams (0.78 oz / 22.1 g) of protein, primarily from the eggs and Parmesan cheese. This makes them a hearty and satisfying main course for a vegetarian meal.
Q: How can I store these mushroom dumplings for later
A: The uncooked dumpling mixture can be prepared ahead of time and stored in a covered container in the refrigerator for up to 24 hours. Once cooked, you can store the dumplings in the fridge for 2-3 days. They also freeze well after cooking; let them cool completely, then freeze them on a baking sheet before transferring to a freezer-safe bag.
Q: How do I make these dumplings gluten-free
A: To make a gluten-free version, simply substitute the day-old bread or bread crumbs with your favorite gluten-free bread. Ensure it’s also a day or two old for the best texture, as it will absorb the liquid more effectively.
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Ultimate Vegetarian Porcini Dumplings
Ingredients
Method
- In a large bowl, combine the torn bread (or bread crumbs), milk, eggs, and Parmesan cheese.
- Mix thoroughly and set aside to let the bread soften.
- Place a large skillet over medium heat and add the olive oil or butter.
- Once hot, add the reconstituted porcini and fresh mushrooms.
- Season with salt and pepper and cook for a few minutes.
- Stir in the minced garlic and rosemary.
- Continue cooking, stirring occasionally, until the mushrooms are tender and have released their liquid, about 5-7 minutes.
- Add the cooked mushroom mixture to the bread mixture in the bowl.
- Stir everything together until well combined.
- Let the mixture rest for at least 15 minutes. You can also cover and refrigerate it for up to a day.
- Bring a large pot of vegetable stock or salted water to a boil, then reduce to a steady simmer.
- Check the consistency of your dumpling mixture. If it's too soft to hold a shape, stir in more bread crumbs. If it's too stiff, add a splash of milk.
- Form the mixture into balls about 1. 5 inches in diameter.
- Gently drop the dumplings into the simmering water as you form them.
- Cook until they float to the surface, which should take about 5 minutes.
- Remove them with a slotted spoon and serve immediately.
- Don't discard the flavorful liquid from reconstituting the porcini.
- Strain it through a coffee filter and add it to your soup broth for an extra layer of umami.
