Soups & Stews

Mushroom DomboloFeatured

Mushroom Dombolo


For 4

You will need...

  • 2 cups flour
  • 2 tsp salt
  • 1 tsp sugar
  • 10 g instant yeast
  • 2 jumbo eggs, beaten
  • 300 ml milk, or more if needed
  • 15 ml oil
  • 250 g fresh button, portobello or portabellini mushrooms or a mix of all three, chopped
  • stew of your choice (chicken, bean, veggie, lamb)

Mushroom Dombolo Method

  1. Mix the dry ingredients and yeast together. Add eggs and enough milk to make a soft dough – it must not be sticky. Knead for 5 minutes, then roll into a ball and place in a large, oiled bowl. Cover with plastic wrap and set aside in a warm place to rise until doubled in size.
  2. Heat the oil in a large pan and fry the mushrooms, stirring occasionally. Season. When they are quite dry, remove from the pan and allow to cool.
  3. When your stew is ready (it should still have about 500ml liquid), knock down and gently knead the dough on a lightly floured surface, incorporating the fried mushrooms as you go. Don’t overwork the dough!
  4. Pinch off golf ball size dumplings. Place on the surface of the simmering stew, cover with a lid and cook gently (no peeking!) for 20 minutes.
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