Ricotta Dumplings with Best Ever Mushroom Sauce

My special friend Fenris was hankering for dumplings as they reminded him of his childhood, so I invited him over for an afternoon of cooking. Though my dumplings were not as traditional as the ones his mom used to make, these are very filling and just plain comfort food. I served them up with my best ever mushroom sauce, which is always better than I remember. Seriously, I could just eat this sauce all on its own. Mushroom fiends like myself must try this. Easy, and oh so tempting. I have served this sauce with plenty of foods, including Scalloped Potatoes, Black-Eyed Pea and Quinoa Croquettes and fresh pasta. It is one of my favorite staple sauces and a big hit with everyone who has tried it.
Ricotta Dumplings with Best Ever Mushroom Sauce

To make Best-Ever Mushroom Sauce:

4 tablespoons butter
2 medium onions, chopped
1 1b. white mushrooms,
a cup or so of creminis, sliced
1 cup yogurt
juice of 2 lemons
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried mustard
a dash of paprika
1 teaspoon sea salt
1 tablespoon unbleached all-purpose flour (optional)
fresh ground black pepper
a few teaspoons of fresh chives, or a tablespoon of dried chives
a few more tablespoons of freshly grated Parmesan for garnish

For the dumplings:

1 cup of ricotta cheese
2 eggs, separated
2 tablespoons of freshly grated Parmesan cheese
sea salt and freshly cracked black pepper to taste
1/3 cup of unbleached white flour
2/3 cup of bread crumbs
1/3 + 2 tablespoons of cornmeal


Begin by making the sauce.

Melt butter in a large saucepan or wok over medium heat. Add onions and cook for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump.

Remove the lid and stir in the yogurt, lemon juice, parsley, mustard, paprika and salt. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce. If you want to speed up the process, stir in a tablespoon of unbleached all-purpose flour a few minutes after adding the yogurt and other ingredients and simmer for 15 minutes, stirring frequently.

To make the dumplings, beat together the ricotta, egg yolks and Parmesan in a medium-large bowl. Add the flour and beat until smooth. Season with salt and pepper. In a medium bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the ricotta mixture in two additions. Next fold in the breadcrumbs and cornmeal.

Fill a heavy skillet or large wok with enough water to reach a depth of two inches. Bring to a simmer over medium heat. Drop the shaped batter by rounded tablespoons into the water. Cover and cook for 4 minutes. Turn the dumplings, cover and cook for another 5 minutes. Remove the dumplings with a slotted spoon and drain on paper towels.

To complete the dish, place the dumplings on a platter or in a large serving bowl, and spoon the mushroom sauce over the dumplings. Sprinkle with freshly cracked black pepper, more freshly grated Parmesan and chives.

Serves 4 - 6.

More mushroom dishes from Lisa's Vegetarian Kitchen:
Cheddar and Mushroom Shirred Eggs
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Scalloped Potatoes with Mushrooms and Coconut Milk
Wild Rice and Portobello Mushroom Soup
Hungarian Mushroom Soup

On the top of the reading stack: The National Post

Audio accompaniment: Entain by Vladislav Delay

19 comments:

Ivy said...

Oh definitely, this mushroom sauce sounds delicious. I don't think I can get any cremini mushrooms though and chives are hard to find but I would love to try it.

Lisa said...

Hi Ivy;

If you can't get cremini mushrooms, substitute the white button ones, or any other variety you might enjoy. Parsley could be used instead of the chives too. This sauce is one of my favorite recipes, ever!

MeetaK said...

lol! whenever i get cremini/porcini mushrooms i think of you - and i just have bought myself a basket full today. so i am going to be giving this a try. i think soeren will love it!

Lisa said...

You are a sweetie Meeta. I am sure you will really enjoy the sauce.

Hugs!

Choclette said...

Goodness how I'm salivating. I love mushrooms and I love dumplings, but would never have thought to make them with cheese - I be they are sooooo good.

Stephanie said...

Sounds great! All your recipes that I have tried have turned out so good...I can't wait to try this one, next. Peace, Stephanie

Lisa said...

Thanks Stephanie. Let me know how this recipe turns out for you!

MapMaster said...

This mushroom sauce is well named ... it is indeed the best ever! And the ricotta dumplings are the perfect fit.

Anh said...

Lisa, this is wonderful. I still have your mushroom pancakes in mind as well!

Kevin said...

What a tasty mushrooms dish!

Johanna GGG said...

mmm dumplings, ricotta, mushrooms - I feel like this is perfect autumn fare

Joanne said...

Best ever? I'm obviously going to have to try these.

Ricotta dumplings are definite comfort food. Your friend is so lucky to have you cooking for him!

Jenny said...

Hi, just found your blog. I'm a fan of anything with mushrooms, and my chives are poking out of the ground here in the South, looking to be used, so thanks! (The first meal I ever cooked for/with my husband was a dish of ricotta-spinach dumplings. Dumplings are a good way to make someone want to marry you, I think!)

Lisa said...

Hi Jenny;

Thanks for your comment. I bet spinach would be perfect in these dumplings. For sure, cooking comfort food is a good way to win a man's heart :)

The Food Hunter said...

mushroom sauce sounds delicious.

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Usha said...

The combination of ricotta dumplings and mushroom sauce sounds fabulous !

Eric said...

what a lovely recipe! i just made dumplings similar to this (from a different recipe before i found this one) and i wasn't sure whether to use fresh bread crumbs or dry bread crumbs. i ended up using fresh and they turned out very nicely. any opinions on using fresh versus dry crumbs in the dumplings? does it affect texture or taste? is one lighter than the other?

Lisa said...

Thanks for your kind words Eric. Your question is a good one. I guess we just need to experiment to figure out what works best. I figure the fresh bread crumbs would be lighter.