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Mushroom Stew with Cheesy Dumplings

This vegetarian mushroom stew is an easy comforting dinner that's perfect for a cold winter night. It's amazing topped with cheesy gruyere dumplings and served with a loaf of crusty bread.
Course Main Course
Cuisine Traditional
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 609kcal


  • 1 tablespoon Olive Oil
  • 2 Carrot peeled and chopped
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 Butternut Squash peeled and chopped
  • 300 g Mushrooms chopped
  • 3 tablespoon Butter
  • 3 tablespoon Flour
  • Salt and Pepper
  • 330 ml Beer
  • 500 ml Vegetable Stock
  • 2 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • Fresh Parsley chopped, to serve


  • 2 tablespoon Butter
  • 200 g Self-Raising Flour
  • 1 teaspoon Baking Powder
  • 75 g Gruyere
  • 150-200 ml Water
  • Salt and Pepper


  • In a large pot heat the olive oil over a medium heat. Add the carrot and onion and cook for about 5 minutes until beginning to soften. Add the garlic, squash and mushroom and cook for another 5-10 minutes until the mushrooms have released their liquid and reduced in size.
  • Add the butter to the vegetables and stir until melted then sprinkle over the flour and stir again to coat. Leave for a minute to allow the flour to cook. Season with plenty of salt and pepper then add the beer, vegetable stock, paprika, oregano, rosemary and thyme sprigs and bay leaf. Bring to a simmer and cook for 20-30 minutes until the liquid has reduced and the vegetable are cooked.
  • While the stew simmers put the flour, baking powder and butter in a large bowl with plenty of salt and pepper and rub the butter into the flour. Stir in the cheese. Just before the stew has finished simmering add the water to the mixture until you get a sticky dough then turn out onto a floured surface and roll into 8 balls.
  • Place the dumplings on top of the stew, place a lid on and cook for 10 minutes. Serve sprinkled with fresh parsley.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 609kcal | Carbohydrates: 77g | Protein: 18g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 730mg | Potassium: 1248mg | Fiber: 8g | Sugar: 10g | Vitamin A: 26424IU | Vitamin C: 46mg | Calcium: 363mg | Iron: 3mg