When it comes to winter evenings, you just want a bowl of something hot, satisfying and hearty - and this Wild Mushroom, Oat & Gruyère Dumplings in Ale Gravy is exactly that. It’s a vegetarian take on a classic beef stew, so no one misses out on that rich, slow-cooked comfort. Wild mushrooms are seared until golden, then gently cooked in the ale gravy so they stay tender but still have a bit of bite. The oat dumplings are simmered in the gravy until soft with a slight chew, soaking up all that flavour and turning the whole dish into something properly filling.
Number of servings: 4
Cooking time: 1 hour
Preparation time: 2 hours
Ingredients
Dumplings
75g oats
50g plain flour
50g breadcrumbs
70g Gruyère, grated
1 egg, lightly beaten
2 tbsp fresh parsley, finely chopped
Salt and black pepper
A splash of milk, if needed
Ale Gravy
2 tbsp vegetable oil
300g mixed wild mushrooms
2 tbsp butter
1 red onion, finely sliced
1 tbsp tomato purée
1 tbsp plain flour
350ml ale
150ml vegetable or chicken stock
Salt and black pepper
30g Gruyère, grated (to finish)
Chopped parsley (to finish)
Method
1. Make the dumplings
In a bowl, mix the oats, flour, breadcrumbs, Gruyère, parsley, salt and pepper. 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.
2. Sear the mushrooms
Heat the vegetable oil in your pan or casserole over a fairly high heat. Add the mushrooms and cook without moving them too much until they are well browned and golden. Remove them from the pan and set aside.
3. Build the base
Lower the heat and add the butter to the same pan. Add the sliced onion and cook slowly until soft and caramelised. Stir in the garlic and cook for 1 minute.
4. 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.
5. Cook the dumplings
Carefully lower the dumplings into the simmering gravy. Cover and cook for 10–12 minutes, until they are puffed up and cooked through.
6. Finish in the oven
After the dumplings have simmered and are cooked through, sprinkle the grated Gruyère evenly over the top. Place under a hot grill at 200°C for about 10 minutes, until the cheese is melted and golden. Finish with a sprinkle of chopped parsley before serving.
