"All hobbits, of course, can cook, for they begin to learn the art before their letters
(which many never reach)..."LOTR,TT, IV,iv
HOBBITS:VEGGIE DISHES
FARMER MAGGOT'S MUSHROOM DUMPLINGS by Entwifelost
Now you can use a variety of mushrooms here...I prefer using the jarred mushrooms or fresh/dried shitakes for this recipe...
DUMPLINGS:
1 1/2 cups water
1 tsp sugar
1 tablespoon active dry yeast
1 tsp salt
3-4 cups flour
Pour water in bowl dissolve sugar then yeast...after proofing add salt and gradually add 3 cups of flour...The dough will be soft..knead it on a floured board or counter....place in a well oiled Bowl, cover with a damp cloth and let rise 1 hour...
When its doubled...Knock it down and knead again lightly..Make small 1 inch size balls...Shape or roll these into a flat round circle...
You will need a steamer or simply a pan with boiling water and a strainer works well too.....Start readying your steamer as you prepare the filling...mmmmm filling.......
FILLING:
2 cups Farmer Maggot mushrooms diced or cubed
1/4 cup shredded carrots
1 large egg
1 tsp salt
2 tsp sugar
1 tsp honey
1/4 tsp cornstarch
2 tblsp of chives
2 tblsp of ginger
1 tsp lemon juice
1/4 cup peanut or vegetable oil
2 tsp soy sauce or even worchester sauce
CHEESE!!!!! Mozarella works best here!! About 1/2 cup of cheese or more if you're brave!! hahaha
Season with Salt, Pepper, Garlic, and Basil to taste....
Place a spoonful of this tasty filling into the middle of your dumpling rounds. Pull sides together and pinch them.
Steam 6 dumplings at a time, depending on the size of your steamer, for about 15-20 minutes till dumplings are firm but tender.
Remove let cool and dip in the sauce!!
THE SAUCE:
1/2 CUP SOY SAUCE
1/8 CUP Oil
dollop of mustard
1/2 tsp fresh or 1/4 tsp ground ginger
diced chives
Mix well and serve
Like I said a labor of love...But the mushrooms will be tender, juicy and ripe for the dipping! You can also steam these partway then pan fry them to get a crunchy crusty flavor....i reccommend a good fryer and hot oil!!!
Enjoy the homemade dumplings...Tested here...but i also used meat...a shredded roast...or you can use pork..along with the mushrooms...If you use meat...add another egg and of course Season Well! AND You will need to cook them LONGER ..about 30 minutes to cook the meat well.
"Once you get an Entwife started on recipes...you may be sorry you asked.....I love to cook and my recipes are never simple ...but always good!!! "
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SAM'S SPECIAL MUSHROOM DISH by RavenTinuviel
This recipe will require every utensil Master Samwise packed!
Ingredients:
1/2 cup dried Brandybuck Farms mushrooms
1/2 cup boiling water
1 1/2 cups water
14 ounces vegtable broth
2 teaspoons olive oil
2 teaspons minced Southfarthing garlic cloves
2 cups of stolen Farmer Maggot's mushroom caps (6 ounces approx)
2 teaspoons dried thyme
1/2 teaspoon Anfalas Shores sea salt
1 teaspoon Ithilien black pepper (crushed)
1 pound of uncooked Dale Long Lake rice (short grain, approx 2 cups)
1/2 cup Breeland sherry
Mix the Brandybuck mushrooms and the boiling water in a bowl. Cover and let stand about 15 minutes or until tender. Drain in a colander over a bowl, saving the water.
Mix the saved water and the 1 1/2 cups of water and vegetable broth in a medium saucepan and bring to a simmer. Keep warm near the fire.
Heat the oil in a large sauceman over medium-high heat (above the fire) Add garlic and sautee 1 minute. Add the stolen mushroom caps and sautee 2 minutes or until tender. Stir in the Brandybuck mushrooms cooked earlier, and the salt & pepper. Add the rice and cook for 1 minute, stirring constantly.
Add the broth mixture a 1/2 cup at a time as you stir, being sure it is absorbed before adding the next 1/2 cup (it takes about 20 minutes). Stir in the sherry and cook for another 2 minutes or until the liquid is nearly absorbed. Be sure to stir constantly!
"Serve the Shrooms!"
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SMOKED MUSHROOMS by Amaltheia
Ingredients:
Mushrooms (One generous basket should serve two Hobbits for a light mid-afternoon snack)
Eggs
Breadcrumbs
Salt
Pepper
Parsley
Lemon grass
1. Take a basketful of mushrooms and thread onto lines of cotton.
2. Hang over a fireplace, positioned to receive the maximum amount of smoke. (There is a large faction of Hobbits who maintain that the mushrooms should be smoked in Pipeweed to get the best flavour. There is some argument as to which variety of Pipeweed is best for this recipe.
3. Leave for two to three days.
4. Lightly beat two eggs
5. Coat the mushrooms with the egg. (Having removed them from the cotton)
6. Mix the breadcrumbs with the salt, pepper, parsley and lemon-grass, and then mix in with the mushrooms.
7. Fry mushrooms until crispy.
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