Simple Porcini Dumplings Recipe – Ingredients and Directions

How to make simple Porcini Dumplings? If you have a source for fresh porcini mushrooms, this is a good way to use them; fresh shiitakes are a good substitute, and dried porcini will improve their flavor. Serve the dumplings in a flavorful broth, add them to wheat, whole barley top with a creamy sauce like Béchamel, or toss with pasta with tomato sauce as a twist on spaghetti and meatballs. Follow this simple directions carefully:



  • 2 cups torn or chopped day-old bread or 1 cup bread crumbs, preferably fresh
  • ½ cup milk or cream
  • 3 eggs
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil or butter
  • 2 ounces dried porcini, reconstituted, drained, and chopped
  • 1 pound any fresh mushrooms, trimmed and chopped
  • Salt and freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh rosemary leaves


  1. Combine the bread, milk, eggs, and Parmesan in a large bowl, mix well, and set aside.
  2. Put the oil or butter in a large skillet over medium heat. When the oil is hot or the butter is melted, add the mushrooms, then sprinkle with salt and pepper. Cook for a few minutes, then add the garlic and rosemary; continue cooking, stirring occasionally, until tender and with some liquid in the pan, another couple minutes or so.
  3. Add the mushrooms to the bread mixture, stir well, and let sit for at least 15 minutes or up to a day, covered and refrigerated.
  4. Bring a large pot of salted water (or mushroom or other stock; to make your own, to a boil, then reduce the heat so it bubbles steadily. Form the mixture into balls (no more than 11/2 inches in diameter). If the batter is too soft, add bread crumbs; if it’s too stiff, add milk or cream. Drop the dumplings into the pot as you roll them. When they come to the surface, they are done; remove with a slotted spoon.

Makes: 4 servings 

Preparation time: 1 hour

Follow this simple directions and you will be amazed how good…

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