Wild Mushroom, Oat & Gruyère Dumplings in Ale Gravy

A vegetarian take on a classic beef stew, with none of the beef and all of the comfort. The mushrooms are seared until golden, then finished in the gravy so they stay tender with a bit of bite. The oat dumplings simmer in the ale gravy until soft with a slight chew, soaking it up as they go. One pot, properly filling, and the house smells of it all afternoon.

Serves 4

Prep 20 minutes

Cook 1 hour

You'll need

For the dumplings

75g

oats

50g

plain flour

50g

breadcrumbs

70g

Gruyère (or vegetarian equivalent), grated

egg, lightly beaten

2 tbsp

fresh parsley, finely chopped

Salt and black pepper

A splash

of milk, if needed

For the ale gravy

2 tbsp

vegetable oil

300g

mixed wild mushrooms

2 tbsp

butter

red onion, finely sliced

2 cloves

garlic, finely chopped

1 tbsp

tomato purée

1 tbsp

plain flour

350ml

ale

150ml

vegetable or chicken stock

Salt and black pepper

30g

Gruyère (or vegetarian equivalent), grated, to finish

Chopped parsley, to finish

Method

Make the dumplings

Mix the oats, flour, breadcrumbs, Gruyère, parsley, salt and pepper in a bowl. Stir in the beaten egg until the mixture comes together — if it feels too dry, add a small splash of milk. Roll into walnut-sized dumplings and set aside.

Sear the mushrooms

Heat the vegetable oil in your casserole over a fairly high heat. Add the mushrooms and cook without moving them too much until well browned. Remove and set aside.

Build the base

Lower the heat and add the butter to the same pan. Cook the onion slowly until soft and caramelised. Stir in the garlic and cook for 1 minute.

Thicken the gravy

Add the tomato purée and cook for a minute, then sprinkle in the flour. Stir well and cook for 2-3 minutes so it loses its raw taste.

Add the ale and stock

Pour in the ale gradually, stirring constantly to prevent lumps, then add the stock. Return the mushrooms to the pan, bring to the boil with the lid on, then reduce the heat and simmer gently for 30 minutes.