Posts tagged mushrooms
This recipe has been a bit of an experiment, as I’m getting more confident using the slow cooker I’m getting better at adapting and making up recipes to fit around what my family enjoys. This meal may not look that appealing but it is really tasty and filling. I found it makes enough to feed a small army (would easily feed 6 adults) so you may want to adjust quantities to suit your family
1 brown onion (chopped)
1 still celery (chopped)
2 medium carrots (chopped)
2 cloves of garlic (crushed)
1 large leek (sliced)
300g Chestnut mushrooms
150g Mixed Oyster mushrooms (or choose whatever type of mushrooms you’d like)
1200ml vegetable stock
250g pearl barley (rinsed well under cold water)
A handful of chopped dill and flat leaf parsley
For the dumplings:
150g Self Raising flour
75g Vegetable suet
1.5 teaspoon Baking powder
1.5 teaspoon of dried Thyme
1. In a large pan, heat a little vegetable oil and put in the crushed garlic, chopped onion and sliced leek. Heat gently and then add in the carrots, celery, vegetable stock and herbs. Bring to the boil and transfer to the slow cooker.
2. Add the sliced mushrooms and pearl barley to the slow cooker and stir well. Season with a bit of black pepper. Cook on a low setting for around 4-5 hours.
3. Prepare the dumplings as follows. Mix the self raising flour, baking powder, vegetable suet and thyme in a large bowl and then add just enough cold water so that the mixture forms a dough. Roll the dough into about 8-10 balls and place on a plate. Store them in the fridge until about 40 minutes before you want to eat. Then place them in the slow cooker on top of the casserole and leave to cook for around 40 minutes.