Deborah Madison's Brussels Sprouts And Mushroom Ragout

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.