Thursday, April 07, 2005

What's for Dinner

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Trying a new recipe tonight: "Wild Mushroom Stew with Herbed Dumplings." I'll let you know how it 'twas.

2 cups unbleached white flour
1 tsp baking powder
1 tsp salt
1 tsp fresh-ground black pepper
2 tbs chopped fresh herbs (any combo of rosemary, sage, oregano, thyme, or tarragon)
3 tbs butter
2 eggs, beaten
1/2 cup milk
2 tbs olive oil

1/2 cup Maderia (oops, I forgot to get this!)
1/3 oz dried porcini mushrooms

1 lb mushrooms (any combo of shiitakes, portobellos, hen-of-the-woods, cremini, chanterelle, or white button mushrooms, sliced)
1 large carrot, but into small rounds
1 garlic clove, minced
2 tsp fresh thyme leaves or chopped fresh sage
Salt and fresh-ground pepper to taste


isaiah said... did it turn out? Sounds delicious- let me know any advice on tweakin' it that you discovered.

I enjoy cooking- it can be a prayer if done in the right manner and with the right mind...blessing each ingredient and who may have planted it, grown and harvested it, packaged it...and then the love that goes into the preparation of the meal- the combining of all pieces into one dish.

Amy Harden said...

Tommy, it was awesome.Definitely a recipe for keeping. The only tweaking suggestion would be to add only the Thyme leaves and not the whole plant, stalk and all. The directions call for the leaves only, but "Someone" isn't very good at following directions...