Brussels Sprout and Mushroom Ragout with herb dumplings


by: Cali Chef

Simultaneously homey and special, this ragout has proven to more than one person that Brussels sprouts are good. While the recipe is made easier by using sliced onions, it becomes more special if you include pearl onions, cipollini, or whole shallots, peeled first and cooked in place of the yellow onions. And although you may be tempted to use commercial gnocchi, dumplings are insanely easy to make and involve about 1 minute of your time, so do give them a try. Italian wild mushroom bouillon (Star brand) makes a passable alternative—or addition—to your own stock, but it can be salty, so be sure you taste it and dilute it if need be. I would start this meal with something raw and fresh, such as a grated carrot salad with mint and black olives or a more substantial salad of bulgur and green lentils with chickpeas, with a walnut vinaigrette. A leaf salad might follow, along with a dessert, such as a caramelized apple tart with cinnamon custard. For wine, try a New World Chardonnay with rich fruit and a little oak, from Santa Barbara, such as Sanford or Au Bon Climat.


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serves: 4

Mushroom Stock

4 teaspoons olive oil

2 medium to large onions (sliced about 1/2 inch thick)

3/4 pound white mushrooms, cremini, shiitake, or a mixture (rinsed and sliced thickly on a diagonal)

3 tablespoons chopped parsley

1 tablespoon chopped tarragon

1 clove plump garlic minced

1/2 large lemon

1 pound Brussels sprouts (halved or quartered)


1 cup all-purpose flour

1 teaspoon baking powder

3/8 teaspoon sea salt

3/4 cup milk (heated with 3 tablespoons butter or oil)

3 tablespoons mixed chopped parsley and tarragon

1 egg

Nutrition Facts
Brussels Sprout and Mushroom Ragout with herb dumplings

Servings Per Recipe: 4

Amount per Serving

Calories: 295

  • Total Fat: 8.2 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 47.3 mg
  • Sodium: 280.3 mg
  • Total Carbs: 46.4 g
  •     Dietary Fiber: 7.5 g
  •     Sugars: 9 g
  • Protein: 13.5 g

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1.  Make the mushroom stock. Once it’s simmering, bring a pot of water to a boil for the Brussels sprouts.

2.  Heat the oil in a wide nonstick skillet. Add the onions and cook over medium heat, stirring frequently, until aromatic and nicely colored, about 12 minutes. Meanwhile, slice the mushrooms and chop the herbs and garlic.

3.  Once the onions are a rich color, raise the heat to high and add the mushrooms, herbs, and garlic to the pan. Squeeze the lemon juice over the mushrooms and saute until the mushrooms are browned in places, 5 to 7 minutes, then reduce the heat to low.

4.  Add salt to the boiling water, then the Brussels sprouts along with any loose leaves. Boil until nearly tender, 4 to 6 minutes, depending on size. Check by piercing them with a paring knife. Drain, then add them to the pan and pour in the mushroom stock. At this point you can turn off the heat and let the vegetables stand until you’re ready to make the dumplings.

5.  For the dumplings, mix the flour with the baking powder and salt. Pour in the milk, herbs, and egg and stir quickly together with a fork. Add the dumpling batter by spoonfuls to the ragout, making 12 small dumplings in all. You'll have extra batter, but don’t use it or the dish will be too bready. (It’s hard to make the batter in smaller amounts.) Cover the pan with tented foil, bring everything to a simmer, and cook for 10 minutes. Serve in soup plates, with 3 dumplings in each bowl.

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