Deborah Madison'S Brussels Sprouts And Mushroom Ragout Recipe

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.

No additional tips available.

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

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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.

Deborah Madison'S Brussels Sprouts And Mushroom Ragout

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