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 torn day-old bread, or 1 cup / 120g bread crumbs
• 1/2 cup / 120ml milk or cream
• 3 large eggs
• 1 cup / 100g freshly grated Parmesan cheese
• 2 tablespoons / 30ml extra virgin olive oil or butter
• 2 ounces / 56g dried porcini mushrooms, reconstituted and chopped
• 1 pound / 450g fresh mushrooms, like shiitake or cremini, chopped
• 2 teaspoons / 6g minced garlic
• 1 teaspoon 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 of day-old multigrain bread, 2 cups of milk, and add 1 cup of mixed fresh herbs like parsley, chives, and rosemary.
