Mushrooms and Dumplings

cooking.nytimes.com

I'm only posting recipes I've made. Any changes or tweaks are noted in the description. Most recipes listed are vegan, but not all - I like to play with non-vegan recipes and plant-ify them.

subheading: FOR THE MUSHROOMS:

3 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

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

Kosher salt and black pepper

3 garlic cloves, minced

1 pound small white button or cremini mushrooms, quartered (5 ½ cups)

8 ounces shiitake mushrooms, thinly sliced (about 3 cups)

2 carrots, thinly sliced (1 cup)

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

1 tablespoon all-purpose flour

4 cups mushroom broth

3 thyme sprigs

2 tablespoons heavy cream or whole milk

Chopped chives, for garnish

subheading: FOR THE DUMPLINGS:

1 ½ cups/205 grams all-purpose flour

1 ½ teaspoons kosher salt (Diamond Crystal)

½ teaspoon baking powder

¼ teaspoon black pepper

¼ teaspoon baking soda

1 large egg

½ cup/120 grams whole milk

3 tablespoons/45 grams butter, melted

Directions at cooking.nytimes.com

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