Mushrooms and Dumplings

cooking.nytimes.com

Sarah Vick

subheading: FOR THE MUSHROOMS:

3 T unsalted butter

2 T extra-virgin olive oil

2 medium leeks (1 lb), white and light green parts only, thinly sliced

Kosher salt and black pepper

3 garlic cloves, minced

1 pound small white button or cremini mushrooms, sliced

8 ounces shiitake mushrooms, thinly sliced

2 carrots, thinly sliced (1 cup)

3 dried shiitake mushrooms, grated on a microplane and stems discarded (⅓ cup)

1 T all-purpose flour

4 C mushroom broth

3 thyme sprigs

2 T heavy cream or whole milk

Chopped chives, for garnish

subheading: FOR THE DUMPLINGS:

1 ½ C all-purpose flour

1 ½ tsp kosher salt

½ tsp baking powder

¼ tsp black pepper

¼ tsp baking soda

1 large egg

½ C whole milk

3 T butter, melted

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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