1. Chop assorted mushrooms and half of the shallots. Mince the remaining shallots.
2. In large frying pan, heat oil over medium-high heat. Sauté mushrooms and shallots until cooked. Add a couple tbsp of white wine to taste. Seson with salt and pepper.
6. Add vegetable stock with white wine until 1/2 filled the dumplings. Boil over medium-high heat until stock reduces to about 2/3. Turn dumplings during cooking.