Roasted Mushroom Broth and Mushroom Dumplings

Earthy and nutty, mushrooms are the flavour of Autumn. We wait all year for their arrival and then celebrate with a whole lot of cooking and preserving.
This recipe shows you how to get the most out of mushrooms to make a complete meal. This is clever, delicious and waste free cooking at it's best! 

Serves 4


500g field mushrooms
1 brown onion
6 garlic cloves
1 teaspoon salt
½ teaspoon pepper
100 ml oil
30gm ginger
Pinch chilli flakes
2 bay leaves and or 1 star anise


Preheat the oven to 180 degrees. Lay the whole mushrooms in a baking tray stems up. Cut the onions into 6 wedges leaving the skin on and add to the tray. Put the garlic cloves in their skins into the tray and sprinkle with salt and pepper. Drizzle with oil and then roast in the oven for 30 minutes.

Remove tray from the oven and add everything into a medium sized saucepan with 1.2L water. Add in sliced ginger, bay leaves, chilli flakes and star anise if using. Bring to the boil and simmer over low heat for 20 minutes until rich and dark and delicious. Taste and add more salt or pepper if needed. Strain and set aside.

To make the dumplings (makes approx. 24):

Using tongs squeeze excess liquid from the mushrooms. In a food processor add the cooked mushrooms with the onion and garlic (making sure to remove the skins). Add in the ginger but discard the bay and star anise. Add a pinch of salt and pepper and roughly blitz to form a rough paste. Taste and adjust seasoning.

Using dumpling wrappers take 1 generous teaspoon full of mushroom paste and form a dumpling. Making sure it is well sealed. Lay dumplings flat on a plate.

Bring a big pot of salted water to the boil. Cook the dumplings in batches of 8 for a few minutes or until the rise to the surface. Using a slotted spoon, remove dumplings from the water and divide into 4 bowls. 

Bring mushroom broth back up to the boil and ladle over the dumplings. Top with kimchi and sesame oil. Feel free to add green vegetables or noodles!