Mushrooms and Dumplings Recipe (2024)



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Mushrooms may have a minimal amount of protein but have many other nutritional values such as zinc and vitamin D. If you are worried about protein, serve a side dish that includes beans or legumes. A handful of canned chickpeas tossed into your salad should do the trick. Besides, Americans eat more protein than is necessary. And if you replace supermarket wheat flour with spelt or einkorn flours, problem fixed. As a Protein Queen you already know this.


This is absolutely delicious! (In fact, I am enjoying leftovers as I type this.)Just a couple of notes -- mostly for me but also for anyone else who sees this:1. Added 2 tbsp flour -- was too liquidy otherwise2. Simmered for nearly 40 minutes to get it to the right consistency.3. Had more dumpling dough than would fit in my pot -- might consider halving the dumpling recipe next time.


Loved this recipe. Delicious and came together far easier than I was expecting. I started cooking when I realized I had forgot to buy whole milk. I had to substitute oat milk for both the mushrooms and the dumplings. Worked extremely well and did not taste off at all. If anyone is looking for a dairy free options, oat milk can get you there.


There wasn't room in my pot for all the dumplings. I used the remaining dough, which included chopped chives, for little biscuits: patted out, cut, and baked on parchment for about 20 minutes at 350. I liked them better than the dumplings.


Yes, although you might need to change the proportion of water ever so slightly (usually a drop more than usual, if memory holds). My favorite addition is replacing some flour with a bit of cornmeal, which gives a lovely crunch.


I have never commented on a recipe before, but this was so delicious I had to! One of the few things I’ve missed since dropping meat is my mother’s chicken and dumplings - this hits all the same notes, and is so comforting as the weather turns. Followed the recipe exactly except used veggie broth, not mushroom.


I've found you can sub whole-wheat flour 1:1 in many applications without issues, especially in quick breads like this. It should be ok if you do it by volume. If you do it by weight, remember a cup of whole wheat flour weighs 113g versus 120g for all-purpose (depending how you measure a cup, of course). King Arthur Flour has a really helpful blog post about this:

Tom H

This is my favorite dish of the year. In spite of forgetting to buy carrots, I followed this exactly and it was truly sublime. The dumplings were light and airy - and the mushrooms earthy and meaty. I served it as a main with Serrano ham and a green salad on the side -- with a fruity Rhone blend. It was reminiscent of a chanterelle goulash that an Austrian friend made for me. I can't wait to make this for my vegetarian friends (hence the Serrano on the side -- for the mixed crowd.)

L. Gold.

Why would you make a dish called mushrooms and dumplings and want to replace the dumplings???


Pacific Foods makes an excellent mushroom broth, (it’s a pantry staple for us) and it looks like their website has a search so you can find it near you!

Pablo Grande

Didn't have any dried shiitake mushrooms (none to be had at my local mega-mart or organic grocer...) to grate so l put 1 oz. dried porcinis I did have in a coffee grinder that I use for spices and ground them to a fine powder. Voila! Like a boss!

Rachel Joyce

I made this last night for my mushroomphile vegan partner and he loved it! To make this delightful dish vegan, use vegan butter for the mushrooms and vegan mushroom gravy (subbing for cream)and make vegan dumplings. For the dumplings I used 1 3/4 flour, 1/2 cup vegan buttermilk (1/2 cup nut milk 1/2 tsp of apple cider vinegar, let sit for at least 10 min before use), 1 tbsp olive oil, 2 tsp baking powder, 1 tsp salt & 1/2 tsp garlic powder. I was amazed at how well the dumplings turned out!


I'm always curious about the protein of mushroom dishes, so I plugged this one into a recipe analysis website. If made as written, it already has 13.6 g protein for 551 calories, a fair chunk of protein already. Playing with Pat's ideas: subbing in 1 c WW flour bumps that to 15.3 g. Adding a cup of cooked chickpeas puts the figure at 25 g. And, as noted, the US already has protein coming out our ears!


Polenta works well. Or mashed potatoes. When I make a similar dish I add some red wine to the mushrooms!


Can you make dumplings with whole wheat flour? At the age of 60, I have absolutely no experience with them! But they look really good!


Used homemade broth1 oz dried shiitake for 8 oz fresh1.5 tsp thyme for fresh


Welllll I guess I'm the only one so far who has said that the total time for this recipe isn't at all realistic! Two of us together weren't even able to do the prep within 50 minutes. Cutting leeks, carrots, mushroom.....AND then there is the micro planning the dried sh*ttakes...that alone took over 40 minutes and didn't create the required 1/3 cup! The dish was good but not good enough to make again based on the time it takes.


Such a yummy and cozy recipe - I love making this. Funny enough I’ve never seemed to have cream in the house when I’ve made it so I’ve never added the cream! Always delicious though, and I’m sure the added richness is nice too


Too spicy with the mushroom powder. Dumplings were less good in biscuit form than I hoped. Not a huge hit with the kids.


Delicious ! I substituted gluten free all-purpose flour in the dumpling recipe, didn't bother with the flour in the soup. I put the dumpling mix into the fridge overnight since we weren't eating until the next day. Dumplings cooked perfectly and soup is so good with. I accidentally put in 1/2 tsp baking soda instead of 1/4 but that's because I am easily distracted, not any attempt to change recipe...possibly may have helped GF dumplings puff up more...


Does this keep well? Thinking about making this ahead of time but I wonder if the dumplings will get mushy or anything like that.


Delicious! Next time I will only use 1 1/2 cups of broth and double the dumplings.


Needed another tbsp of flour to thicken up the sauce. Added some peas for color and nutrients. One dish meal: delish!


Used onions instead of leeks, and all shiitake. Forgot to add the cream. Delicious.


I’ve made this several times. Once I forgot to get cream at the store so I used sour cream instead. I put it in a small bowl and gradually whisked in hot broth to warm the sour cream before pouring it into the pot. This prevents separation.


For really rich mushroom taste, soak a cup of any dried mushroom (bulk is cheaper) in two cups hot water, half hour or as long as you have, drain through coffee filter or such to catch the grit (cheaper is grittier), and use liquid as part of the broth measurement.

Cece P.

I followed the recipe exactly, except I used vegetable broth instead of mushroom broth. This was excellent and easy. There are only two of us, so we've been enjoying leftovers! As far as the dumplings go, I don't worry if they're touching a bit. I was able to fit them all in my pot and they came out fine.

Elaine’s DIL

I made this mostly as written, using powdered mushroom broth, TJ’s umami mushroom seasoning, dried thyme, and mostly white mushrooms with a few shiitake. I reduced liquid per other notes and won’t do that again. The dumplings absorbed all of it. It was delicious.


Delicious as written. I’ve made this several times this fall/winter. My favorite riff is subbing duck fat for the sauté butter, adding celery and a glug of dry vermouth. If I have onion powder on hand, 1 tsp is a nice addition to the dumplings. Great for entertaining as it can mostly be made ahead; after bringing to a boil, reduce heat and simmer for just five minutes (particulate covered), cool, refrigerate. When ready to serve; reheat, add dumpling dough when it reaches a good simmer.

Mary Beth

Didn’t have dried mushrooms to grate, but had some lovely mushroom powder from Gneiss Spice. Mixed equal parts powder and flour. Very nice.

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Mushrooms and Dumplings Recipe (2024)


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