Pot Roasted Vegetables With Parmesan And Thyme Dumplings Recipe

How to Make Pot Roasted Vegetables With Parmesan And Thyme Dumplings

1. Preheat oven to 180°C (350°F).
2. In a bowl, pour 2 cups of boiling water over 8 oz cremini mushrooms and soak for 15-20 minutes.
3. Strain the mushrooms, reserving the soaking liquid. Roughly chop the mushrooms.
4. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large oven-safe casserole dish over medium heat.
5. Add 1 cup finely chopped shallots and cook until softened, about 1-2 minutes.
6. Add 2 cloves minced garlic and cook until shallots begin to color, about 1 minute.
7. Season generously with salt and pepper.
8. Pour in 1 cup dry white wine, 1 cup vegetable stock, and the reserved mushroom liquid.
9. Bring to a gentle simmer, cover, and cook for 8-10 minutes.
10. Stir in the chopped mushrooms and 1 pound of your favorite mixed vegetables (e.g., carrots, potatoes, parsnips).
11. Meanwhile, prepare the dumplings:
12. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
13. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
14. Stir in 1/2 cup grated Parmesan cheese and 1 tablespoon fresh thyme leaves.
15. Make a well in the center of the dry ingredients and crack in 1 large egg.
16. Gradually add 3/4 cup milk, stirring until a soft dough forms.
17. Turn the dough out onto a lightly floured surface and roll it into a 6-inch circle.
18. Cut the circle into 6 triangles.
19. Arrange the dumplings on top of the vegetables in the casserole dish.
20. Cover and bake for 30 minutes, or until the dumplings are risen and cooked through.
21. Remove the lid, increase oven temperature to 200°C (400°F), and bake for another 5-10 minutes, or until the vegetables are tender and the dumplings are lightly browned.