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Black-staining Polypores
and Dumplings
From THE WILD VEGAN COOKBOOK
The black-staining polypore adds a meaty touch to this simple corn dumpling stew.

Dumpling Dry Ingredients

15 oz. cornmeal
1 tbs. flaxseeds, ground
1 tsp. Vege-sal or 1/2 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. marjoram
1/2 tsp. nutmeg, ground
1/2 tsp. fennel seed, ground
1/2 tsp. xanthan gum

Dumpling Ingredients to Blend

1-1/4 cup soymilk
2 tbs. corn oil
2 tbs. lecithin granules

Sauce Ingredients

1/4 cup olive oil
1-1/2 cups black-staining polypore, sliced
3 cloves of garlic, finely chopped
2 oz. buckwheat flour
1 tbs. fresh basil, chopped
1 tsp. thyme, ground
1 tsp. tarragon, ground
4 cups boiling stock
4 tsp. garlic mustard seeds (optional)

1. Mix together the dumpling dry ingredients.

2. Mix together the dumpling ingredients to blend

3. Mix the dumpling ingredients to blend into the dumpling dry ingredients.

4. Shape into 35 dumplings

5. Sauté the mushrooms in the olive oil 2 minutes.

6. Add the garlic and sauté another 2 minutes.

7. Add the flour, basil, thyme, tarragon, and Vege-sal and sauté another 2 minutes.

8. Gradually stir in the stock and return to a boil.

9. Reduce the heat to low, cover, and simmer 15 minutes, stirring often.

10. Stir in the garlic mustard seeds.
Serves 6-8
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