Joy the Baker

Caramelized Mushrooms and Dumplings

makes 9 biscuits and 1 8×8-inch dish

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For the Mushroom Mixture:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 pound small cremini mushrooms, cleaned and cut into bite size chunks

1 medium purple onion, diced

2 cloves garlic, minced

1 1/2 teaspoon dried thyme

2 medium carrots, sliced

2 cups diced sweet potatoes

1 1/2 cups frozen peas

1/3 cup all-purpose flour

2 1/2 cups mushroom, vegetable, or chicken broth

salt and pepper to taste

2 teaspoons Worchestershire sauce

dash of balsamic vinegar (optional)

For the Biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons granulated sugar

1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)

1/4 cup chopped fresh chives

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

1 large egg

3/4 cup buttermilk, cold

To make the biscuits:

Start by making the biscuits.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

Add butter to the dry ingredients.  Use your fingers to quickly incorporate the fat into the flour.  Break up the butter with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.

In a small bowl, whisk together egg and buttermilk.

Make a small well in the center of the fat and flour mixture.  Add the buttermilk mixture.  Using a fork, combine the wet and dry ingredients.  Try to moisten all of the flour bits with the liquid.  Dump the shaggy biscuit dough onto a lightly floured work surface.  Knead together until dough forms a disk about 1 1/2 inches thick.

Use a round, 1 1/2-inch biscuit cutter to cut biscuits.  Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains.  Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Place a rack in the center of the oven and preheat oven to 375 degrees F.

The make the mushroom filling:

In a large saucepan over medium heat, melt butter into olive oil.  Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes.  Add a hearty pinch of salt and black pepper.  Toss mushrooms every once in a while until softened and golden brown.  Remove mushrooms from the pan.

Add a touch more olive oil and sautee onions until softened and transluscent.  Add garlic and toss for one minute.  Add carrots and sweet potatoes and saute for 5 to 7 minutes, softened the potatoes slightly.  Add thyme.  Return the mushrooms to the pan.  Turn heat to low and add flour.  Toss together.  Slowly add the broth, stirring constantly until thickened.  Add peas.

Add salt and pepper to taste.  Stir in Worchestershire sauce and balsamic vinegar.

Pour mushroom mixture into 8×8-inch pan.  Remove mushrooms from the refrigerator and place 9 biscuits over the filling.  Bake for 20-23 minutes, until biscuits are golden brown and cooked through.

Remove from oven and allow to cool slightly before serving.  Mushrooms and dumplings will last for up to 4 days, well wrapped, in the refrigerator.