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.


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

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Mushroom Marinara Sauce

I've always wanted to make my own marinara sauce and when I recently found some quinoa pasta, I was inspired to come up with my own version. As tomatoes are rather pricey right now, I sort of cheated and used canned tomatoes instead of the fresh ones that I usually use. Easy to make and a good idea to serve with vegetables, your favorite pasta, tempeh, and of course Northeast African Millet Patties and just plain good enough to eat by the spoonful. Your friends and family will thank you. There is really no comparison between store bought sauces and homemade ones.

This one is going off to Ruth's popular Presto Pasta Event.



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Cheap, quick and easy mushroom soup

9Nov2009Filed under: Lunch, Recipes, Soup, Vegan recipes, Vegetarian recipesAuthor: Cathy I love mushrooms.  They taste nice, they go well on things, in things, they’re inexpensive and contain only 13 calories per 100g.  And today’s soup must be one of the easiest soups in the world ever.

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