• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Caramelized Mushrooms and Dumplings

November 27, 2011 by Joy the Baker 163 Comments


IMG_0753

It seems as though… if you put biscuits on it… someone will profess their love to you.

It’s a strange phenomenon.  It’s totally true.

Put biscuits on it… people will fall in love with you on the quick.

IMG_0736

We’re dealing in comfort food here.

It’s like a food hug.

Get into it!

IMG_0724

Everything good starts with biscuits.

These biscuits are studded with black pepper and chopped chives.

IMG_0733

Butter and buttermilk make these biscuits my go-to biscuit situation.

Nothing is more perfect.

IMG_0669

Little bitty cremini mushrooms are the meaty element to this vegetarian dish.  They get caramelized with olive oil and butter and turn out robust and flavorful.  Simple food is good food.

IMG_0681

Sliced carrots, diced sweet potatoes, and frozen peas.

We’re going to add dried thyme too.

IMG_0709

Onions and garlic meet caramelized mushrooms and sweet potatoes.

We’re going to toss in flour and mushroom broth and make a thick gravy.

Gravy and biscuits.  I don’t know what more we could possibly want from life.

IMG_0770

Caramelized Mushrooms and Dumplings

makes 9 biscuits and 1 8×8-inch dish

Print this Recipe!

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.  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.

Previous PostNext Post

Filed Under: Bread, Dinner, Recipes, Savory

Previous Post: « Pear and Cranberry Crumble
Next Post: Rosemary Lime Cocktail »

Reader Interactions

Comments

  1. Arthur

    June 19, 2012 at 1:21 pm

    These were tasty with fresh strawberry jam!

    Reply
  2. Mónica

    March 3, 2012 at 10:22 am

    Hi!
    I woul like to know if i can substitute the buttermilk for something else, because i can´t find it in my country.
    Thanks!

    Reply
    • Louise

      March 14, 2012 at 5:15 am

      I also live in a country where you can’t get buttermilk. Try adding 1T of vinegar to milk to make buttermilk or to cream to make sour cream. It’s not the same, but I’ve found it works well when you’ve no other options :)

      Reply
    • Kari

      March 14, 2012 at 8:00 am

      https://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

      Found this link, all you need is milk and white vinegar or lemon juice to make a buttermilk substitute.

      Cheers :)

      Reply
    • Emily

      March 14, 2012 at 10:13 am

      Monica – just add two or three teaspoons of lemon juice or white (vinegar) to 3/4 cup regular milk and let it for a few minutes. :)

      Reply
  3. Lynn

    February 12, 2012 at 6:04 pm

    The bottoms of my biscuits were totally raw also, although the tops were delicious. I know what biscuits should be like and I know what dumplings should be like, and neither includes raw dough. I’m not sure if this is because of the thickness of the biscuits or the fact that the mushroom mixture isn’t hot enough when you add them. But my biggest complaint is that even though I sauteed the carrots and potatoes for over 10 minutes rather than the recommended 5-7, both were still crunchy when I served it. If I were to do it again, I would saute the carrots and potatoes along with the onions, probably for a good 20 minutes. I should have known better, really. Kudos for the biscuit recipe, which I think would be good on a stew if the stew were already completely cooked and then the biscuits (made thinner than the recommended 1-1/2 inches) baked on it for a final 20 minutes. Or if the biscuits were just served on the side. They really are good.

    Reply
  4. mary

    January 30, 2012 at 7:13 am

    Hi! I made this last night and it was delicious! but the bottoms of my biscuits were totally raw even thought the tops were a bit past golden brown… is it my oven or did i do something wrong? Thanks for a great dinner!

    Reply
  5. Sonia

    January 13, 2012 at 4:07 pm

    Had my eye on this for a long time, finally got round to it – deliciousness ensued, biscuits were crunchy on top but chewy on the bottom, made it all worth running to the shop in sub-zero weather to buy Worcester sauce… Thank you! :)

    Reply
« Older Comments
Newer Comments »
Comments Page 8 of 10
« Previous 1 … 6 7 8 9 10 Next »

Trackbacks

  1. caramelized mushrooms and dumplings. | Cooking Pics says:
    September 16, 2012 at 8:58 pm

    […] caramelized mushrooms and dumplings. /* […]

    Reply
  2. Joy the Baker – Into the Fall says:
    September 16, 2012 at 9:56 am

    […] Caramelized Mushrooms and Dumplings.  It’s like Chicken Pot Pie without the chicken and with extra mushrooms and biscuits.  It’s savory greatness. […]

    Reply
  3. Crazy Biscuit Cravings « Let's Be Friends, Let's Be Amie says:
    August 15, 2012 at 10:07 am

    […] making these yummy biscuits, I based it off Brown Eyed Baker’s biscuits, who based hers off Joy the Baker’s biscuits. I love what blogging has done to […]

    Reply
  4. Joy in the Kitchen « lifeatlanghamst says:
    June 4, 2012 at 10:28 pm

    […] However slow cooking lamb for 3 hours makes him happy but doesn’t ldo much for his vegitarian girlfriend!This is where the glorious Joy the Baker came in. first of all she is hilarious and I blame her hilarity for all the time I spend not studying and browsing her blog. She also makes these mean hearty veg meals that could be mistaken for manly meat dishes. So I took a leaf out of her book and made this https://joythebaker.com/2011/11/caramelized-mushrooms-and-dumplings/. […]

    Reply
  5. Joy the Baker – Biscuits, Lunch, and Dinner says:
    May 10, 2012 at 9:26 am

    […] transition.  Biscuits were born to transition from morning to afternoon and evening.  This Caramelized Mushroom with Chive Buttermilk Biscuits tastes like a double […]

    Reply
  6. Caramelized Mushroom and Vegetable Pot Pie with Parmesan Biscuits « Cooking College Chick says:
    May 8, 2012 at 3:34 pm

    […] from Joy the Baker and Cooking […]

    Reply
  7. RECIPE: Caramelized Mushrooms with delightful Red Wine Sauce and Dumplings « Kirschplunder's Blog says:
    April 24, 2012 at 8:41 am

    […] based on this lovely recipe from JoytheBaker for Caramelized Mushrooms and Dumplings. And it’s delightful. It’s super super nice and definitely more of a candidate for an […]

    Reply
  8. Mmm Biscuits atop Caramelized Mushrooms | My Boyfriend Is Vegan says:
    March 28, 2012 at 12:18 pm

    […] amazing recipe from Joy the Baker (slightly adapted) […]

    Reply
  9. Caramelized Mushroom and Onion Biscuits — Joy the Baker says:
    February 26, 2012 at 11:24 pm

    […]  I’ve been around the block a time or two when it comes to biscuits.  Sometimes I call them dumplings and put them on top of warm vegetables with savory gravy.  At Lent I hot cross my […]

    Reply
  10. Week 2 « Reills Miles Away says:
    January 12, 2012 at 4:39 pm

    […] actually been eating pretty well, in part due to my unhealthy addiction to Joy the Baker (https://www.joythebaker.com/blog/2011/11/caramelized-mushrooms-and-dumplings/) and the one supermarket here that sells most American food.  Weirdly, there are a lot of stray […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

Pile of baked croissants on rack just like starbucks ham and cheese croissant recipe.
Easy Ham and Cheese Croissants

I’ve got 30 solid minutes of your weekend planned out for you.  You’re going to be standing in the kitchen, but I promise it won’t be long. Pour a cup of coffee – that’ll help with everything.  Within your 30 minutes you’re going to pull bakery-quality ham and cheese croissants out of the oven.  I’m…

Read More

Hot cross buns frosted.
Easter Hot Cross Biscuits

Where do you land when it comes to Easter brunch?  Are you a ham, roasted lamb, and scalloped potato family?  Are you more of a quiche salad and biscuit clan?  Do you skip directly to the jelly beans and Cadbury mini eggs?  I’m nodding my head yes – there’s no wrong way to do it. …

Read More

placing lid on easy rye bread boule in bread oven.
Easy No-Knead Everything Rye Bread

I’m fully invested in making you a super hero in the kitchen. Between the birthday cake and the absolute best chocolate chip cookies, I want the people in your life to feel like that apron you put on is actually a cape.  Today’s power move is easy (I mean it!), no-knead (believe the hype), crusty…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Strawberry white chocolate chai sugar cookies on a cooling rack.

Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Pro baker tip for 🍪🍪 on demand: Pre-scoop c Pro baker tip for 🍪🍪 on demand:  Pre-scoop cookie dough using a 2 tablespoon ice cream scooper and place on a parchment lined baking sheet. Tuck in a few  extra pieces of chocolate on top of each cookie dough ball for an extra melty chocolate experience (my favorite are these @guittardchocolate disks). Refrigerate for at least an hour or double wrap in plastic wrap and freeze for up to a month.  Just before baking, separate dough balls (chilled or frozen) on a large parchment lined baking sheet about 2 inches apart and bake until golden around the edges. ⁣
⁣
Dad’s Very Best Chocolate Chip Cookies (the only cc cookie recipe you’ll ever need) linked in the profile, friends! Xo ⁣
⁣
 #chocolatechipcookies #joythebaker
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up