Rich mushroom stew with buttermilk dumplings

Dumplings

• 50 g Parmesan cheese, cut into pieces (3 cm)
• 40 g butter, chilled, plus extra to grease
• 155 g self-raising flour
• 75 g buttermilk
• 1 pinch sea salt

Stew

• 6 sprigs fresh flat-leaf parsley, leaves only
• 2 brown onions, cut into halves
• 4 garlic cloves
• 30 g extra virgin olive oil
• 400 g fresh Swiss brown mushrooms, sliced
• 400 g fresh mixed mushrooms
• 400 g boiling water
• 2 tbsp Vegetable stock paste (see Tips)
• 350 g carrots, cut into rounds (1 cm)
• 2 tomatoes, cut into pieces
• 4 sprigs fresh thyme, leaves only
• 80 g tomato paste
• 2 pinches sea salt
• 2 pinches ground black pepper, plus extra to sprinkle