Mushroom Pork Dumpling Mushroom Broth

Pork Mushroom Dumplings in Mushroom Broth

Recipe courtesy of The Yum Yum Factor.

Serves: 8-10

Pork Mushroom Dumplings


2 cups napa cabbage, finely shredded
1/2 tsp plus 1/2 tsp kosher salt
1 tbls grated ginger
1/4 cup finely chopped Chinese chives or green onion
1/2 cup ground pork
1/2 cup ground white button mushrooms (whizzed in a mini food processor or hand chop finely)
1/8th tsp pepper
1/4 cup chicken stock or water
1.5 tbls soy sauce
1 tbls shoaxing wine (omit if you can’t find it)
1 tbls canola oil
1.5 tbls sesame oil
31-35 wonton wrappers (about 3.5” round wrappers are best)


  1. Put some parchment on a baking tray.
  2. Toss the cabbage with 1/2 tsp salt and set aside for 15 minutes to draw out excess moisture. Drain the cabbage in a strainer, rinse with water and squeeze out all the water. You should be left with about 1/2 cup of cabbage.
  3. Add the ginger, chives, pork and mushrooms and mix until combined. In another small bowl, mix 1/2 tsp salt, pepper, sesame oil, stock, soy sauce, shoaxing wine and canola oil and fold into the meat/mushroom mixture until incorporated. You should have about 2 cups of fillings.
  4. Lay out your wrappers and spoon about 1/2 tbls of filling on each one. (if your wrappers are larger or smaller than 3.5”, you will have to adjust slightly)
  5. Dip your finger in water and moisten around the outer edge of the wrapper before you fold in half.
  6. You can hand pleat the dumplings, you can use a dumpling mold to crimp it or you can use a fork to seal the edges of the dumpling. Set aside on the parchment lined tray until they are all done.
  7. If you are not making the dish right away, cover the tray of dumplings with plastic wrap and store in the fridge for a few hours.
  8. You can also throw them in the freezer, on the tray and after they are hard, put them in a freezer bag for later. When cooking from frozen, just drop them in the water straight from the freezer.
  9. Bring a large pot of water to a light simmer and then add your first batch of dumplings – don’t over crowd the pot. When they float to the top, after 5-8 minutes, they are done so remove with a slotted spoon and place a few of them in each shallow soup bowl.

Mushroom Broth


  • 20 grams of wood ear mushrooms (use dried shiitake if you can’t find wood ear mushrooms)
  • 2 litres of mushroom broth or chicken broth ( two 900ml boxes of broth)
  • 10 crimini mushrooms, thinly sliced
  • 3 tbls grated ginger
  • 4 green onions, thinly sliced
  • 2 tbls light soy sauce
  • 3 tsp black vinegar
  • 100 grams enoki mushrooms


  1. Soak the wood ear mushrooms for about 10 minutes in hot tap water.
  2. Drain the mushrooms through a strainer, keep the liquid and set aside.
  3. Combine the crimini mushrooms, the strained soaking liquid, the mushroom broth, ginger, green onion, soy sauce and black vinegar in a pot.
  4. Bring to a boil, reduce heat and simmer for 15 minutes. Add in the enoki mushrooms after ten minutes.


To Finish:

Top the dumplings that you have put in the shallow bowls with Mushroom Broth, sliced scallions and a sprinkle of togarashi and serve.

Mushrooms Soup

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Recipe courtesy of Carole from The Yum Yum Factor

Prep and Cook Time: 30 minutes | Serves: 8 cups


Mushroom Soup:
Approx 4 tbls of olive oil
1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
1 onion, chopped
2 cloves garlic, smashed
1/2 cup dry sherry
1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
Kosher salt and freshly ground black pepper
250 ml evaporated milk
Italian Parsley, chopped coarsely

Smoky Sour Cream:
1/2 cup sour cream
1 tsp Hot Smoked paprika
Juice from half of a lemon
Pinch kosher salt


  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!

Italian Meatball Soup with Spinach

It may seem like a lot of work to make a two-part recipe on a weeknight but this recipe is not heavy on the busy work.

Recipe courtesy of Christina from Strawberries for Supper.

Prep Time: 10 mins. | Cook Time: 45 mins.


450 g lean ground beef
200 g cremini mushrooms, finely minced
¼ cup grated Parmesan
¼ tsp pepper
½ tsp salt
1 tsp Italian seasoning
2 tbsp olive oil
1 small onion, minced
1 clove garlic, minced
1 tbsp balsamic vinegar
pinch of salt and pepper
900 ml low sodium beef broth
540 ml can stewed tomatoes with Italian seasoning (or diced tomatoes)
2 cups fresh baby spinach


1. Preheat the oven to 425 F.
2. To make the meatballs, start by finely mincing the mushrooms using a food processor with the blade attachment.
3. Combine the finely minced mushrooms with the ground beef, Parmesan, salt, pepper, and Italian seasoning.
4. Mince the onion and garlic, also using the food processor and add 1 tablespoon of that mixture to the meatball mixture.
5. Line a cookie sheet with foil and shape tablespoon and a half size meatballs with your hands or a cookie scoop and place them on the cookie sheet. Bake them in the oven for 20-25 minutes or until brown and release from the foil easily when you try to lift them off with a spatula.
6. While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.
7. When that has softened, after about 4-5 minutes, add the balsamic vinegar, beef broth, and stewed tomatoes. Break the tomatoes up using the spoon so that they are bite-sized pieces.
8. Put the lid on the pot and let it simmer while the meatballs cook in the oven.
9. When the meatballs are cooked, transfer them to the pot and stir gently. Let them simmer together for 10 minutes.
10. Just before serving, add the two cups of fresh baby spinach. If you like, serve with some freshly grated Parmesan cheese.

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Roasted Garlic, Mushroom and White Bean Stew

This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week.

Recipe and photo by Louisa of Living Lou

Prep Time: 30 mins. | Cook Time: 35 mins.


1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary



1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.
2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).
3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.


Mushroom Soup Gratinée

What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 6


3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére


1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.