mushroom stock

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Vegetarian Swedish Meatballs

bulgur wheat

cremini mushrooms, stemmed and quartered

bread crumbs

sour cream

salt

allspice

black pepper

onion powder

nutmeg

oil,

unsalted butter

all-purpose flour

mushroom stock (or vegetable stock)

parsley

Dijon mustard

salt and black pepper

Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.

Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.

Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. 

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Mushrooms and Dumplings

olive oil

leeks

Kosher salt and black pepper

garlic cloves,

shiitake mushrooms, thinly sliced (about 3 cups)

carrots, thinly sliced (1 cup)

mushroom broth

thyme

heavy cream or whole milk

chives,

kosher salt (Diamond Crystal)

baking powder

baking soda

whole milk

butter, melted

Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.

Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.

As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.

Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.

Fresh and dried mushrooms fill this easy mushroom broth with rich, umami flavor. Use it in my vegan ramen recipe, or in risottos, soups, and sauces.

Mushroom Broth

onions

shiitake mushrooms

cremini mushrooms (halved)

water

garlic bulb (halved horizontally)

1- inch piece fresh ginger (halved)

mushrooms

tamari

black peppercorns

3- inch piece kombu

Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.

Heat the olive oil in a large stock pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for 10 minutes, or until the onions are soft and browned.

Add the water, onion skins, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste.

Put together this full-bodied mushroom stock with simple pantry ingredients in under five minutes of hands-on time and be rewarded with some of the tastiest soups, stews and sauces ever. The base recipe for this broth is very simple but very, very flavorful, and you can add in more ingredients if you&#39;d like to make it even richer.

Easy Mushroom Stock

bay leaves

tsp allspice berries

rosemary

sage

Place all the ingredients for the stock in a saucepan or saute pan.

Bring to a boil over medium heat. Cover the pan with a tight lid, lower heat to a simmer, and let the stock cook undisturbed for at least 30 minutes. You can even let it go longer if you have time, up to two hours.

Turn off the heat, strain and use.

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Easy Mushroom Stock

Top 4 mushroom stock recipes from across the web

The most viewed mushroom stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Swedish Meatballs

Mushrooms and Dumplings

Mushroom Broth

Easy Mushroom Stock

The most viewed mushroom stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine