Deborah Madison'S Brussels Sprouts And Mushroom Ra

Name: Deborah Madison'S Brussels Sprouts And Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STEW; 4 teaspoons olive oil; 2 medium onions, sliced 1/2 inch thick; 3/4 lb mixed mushrooms, sliced on the diagnal; 3 tablespoons fresh parsley, chopped; 1 tablespoon fresh tarragon, chopped; 1 garlic clove, minced; 1/2 lemon; 1 lb Brussels sprout, halved; 1 1/2 cups vegetable stock or 1 1/2 cups mushroom stock; Herb Dumplings; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon sea salt; 1/2 cup milk; 3 tablespoons canola oil; 3 tablespoons fresh parsley, chopped and mixed; 3 tablespoons fresh tarragon, chopped and mixed; 1 egg, breaten

Servings: persons

STEW
4 teaspoons olive oil
2 medium onions, sliced 1/2 inch thick
3/4 lb mixed mushrooms, sliced on the diagnal
3 tablespoons fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1 garlic clove, minced
1/2 lemon
1 lb Brussels sprout, halved
1 1/2 cups vegetable stock or 1 1/2 cups mushroom stock
Herb Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup milk
3 tablespoons canola oil
3 tablespoons fresh parsley, chopped and mixed
3 tablespoons fresh tarragon, chopped and mixed
1 egg, breaten

1
Add olive oil to a wide skillet and saute onions: add juice of one lemon ; add mushroom pieces to the skillet and brown.
2
Boil Brussels sprouts for 4 to 6 minutes, until almost tender; then drain and add them to the skillet and pour in the stock.
3
Turn off the heat and let the veggies stand while making the dumplings.
4
For the dumplings, mix the flour with the baking powder and salt, pour in the milk, oil, herbs and beaten egg and stir together quickly with a fork.
5
Add dumpling batter by spoonfuls to the ragout, making 12 small dumplings in all.
6
Discard excess dumpling batter.
7
Cover the pan with a tented foil, and bring everything to a simmer and cook for 10 minutes.
8
Serve in soup plates with 3 dumplings per bowl.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: STEW, 4 teaspoons olive oil, 2 medium onions, sliced 1/2 inch thick, 3/4 lb mixed mushrooms, sliced on the diagnal, and more.

Yes, Deborah Madison'S Brussels Sprouts And Mushroom Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deborah Madison'S Brussels Sprouts And Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions