Best Brussels Sprout And Mushroom Ragout With Herb Dumplings Recipes
DEBORAH MADISON'S BRUSSELS SPROUTS AND MUSHROOM RAGOUT
This tasty stew has been adapted from "Vegetarian Suppers" by Deborah Madison. This is one of my favorite recipes, primarily because of the dumplings which are delicious and sooo easy to make; they "make" the stew. The dumpling recipe can be used with other soups; however the amount of dumpling batter is generous, so you may not need to use the entire amount of batter.
Provided by lynnski LA
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Add olive oil to a wide skillet and saute onions: add juice of one lemon ; add mushroom pieces to the skillet and brown.
- Boil Brussels sprouts for 4 to 6 minutes, until almost tender; then drain and add them to the skillet and pour in the stock.
- Turn off the heat and let the veggies stand while making the dumplings.
- 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.
- Add dumpling batter by spoonfuls to the ragout, making 12 small dumplings in all.
- Discard excess dumpling batter.
- Cover the pan with a tented foil, and bring everything to a simmer and cook for 10 minutes.
- Serve in soup plates with 3 dumplings per bowl.
Nutrition Facts : Calories 368.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 57.1, Sodium 301.5, Carbohydrate 43.7, Fiber 5.8, Sugar 4.6, Protein 10.7
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
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