BRUSSELS SPROUT AND MUSHROOM RAGOUT WITH HERB DUMPLINGS

BRUSSELS SPROUT AND MUSHROOM RAGOUT WITH HERB DUMPLINGS image

Yield 4 Servings

Number Of Ingredients 30

Mushroom Stock:
½ cup dried porcini mushrooms
3 cups hot water
2 tsp olive oil
1 onion, coarsely chopped
1 carrot, chopped
1 large garlic clove, sliced
2 mushrooms, sliced, plus trimmings
2 tsp tomato paste
1 T fresh or 1 tsp dried marjoram
½ cup dry white or red wine
1 T four
½ tsp salt, pepper to taste
Ragout:
1½ cups mushroom stock (above)
4 tsp olive oil
2 medium to large onions, sliced about ½ inch thick
¾ pound white mushrooms, rinsed and sliced thickly on a diagonal
3 T chopped parsley
1 T chopped tarragon
1 garlic clove, minced
½ large lemon
1 pound Brussels sprouts, halved and quartered
Herb Dumplings:
1 cup flour
1 tsp baking powder
¾ tsp salt
¾ cup milk, heated with 3 T butter or oil
3 T mixed chopped parsley and tarragon
1 egg

Steps:

Mushroom stock Cover dried mushrooms with hot water and set aside. Heat oil in a saucepan over high heat. Add onion, carrot, garlic and fresh mushrooms. Sauté, stirring occasionally, until well browned (about 10 minutes). Reduce heat to medium; stir in tomato paste, marjoram and wine; sprinkle with flour. Once wine has reduced to a syrupy consistency, after about 3 minutes, add the porcini and its soaking water, ½ tsp salt and some pepper. Simmer for 20 minutes, then strain. Ragout As mushroom stock simmers, start ragout. Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, reduce heat to low. As mushrooms cook, bring a pot of water to a boil for the Brussels sprouts. Add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms; also add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. To make dumplings: Mix flour with baking powder and salt. Pour in milk, herbs, and egg. Stir quickly with a fork. Add spoonfuls of dumpling batter to the ragout, making 12 small dumplings in all. Cover pan with tented foil, bring everything to a simmer, and cook for 10 minutes