Preheat the oven to 400°F (200°C). Clean and chop the mushrooms into small pieces. Spread them on a baking sheet and roast for about 20 minutes, or until they are golden brown and have released their moisture.

Roast the Mushrooms

In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Make the Dough

Once the mushrooms are roasted, let them cool slightly. Finely chop the mushrooms and mix them with the brown butter miso sauce (see below for the recipe).

Prepare the Filling

Roll out the rested dough on a floured surface until thin. Cut out circles using a round cutter. Place a small spoonful of the mushroom filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

Form the Dumplings

Bring a large pot of salted water to a boil. Gently add the dumplings in batches and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Dumplings

In a pan, melt 1/2 cup of unsalted butter over medium heat until it turns golden brown and has a nutty aroma. Stir in 2 tablespoons of miso paste and mix until well combined.

Make the Brown Butter Miso Sauce

Toss the cooked dumplings in the brown butter miso sauce and serve over a bed of fresh arugula.

Serve

Salt

Black Pepper

Olive Oil

roasted mushroom dumplings

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!