Deborah Madison's Brussels Sprouts and Mushroom Ragout

Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

I thought I already reviewed this. We enjoyed this recipe. I did not have the fresh herbs available so used dried; I didn't have the tarragon at all. I didn't pre-boil the brussels, I quartered them and saut

O-mama May 10, 2014

I haven't rated this in case it was me that made the mistakes. I just really didn't like this at all. My dumpling mix was very runny and when I added it to the pan it ribboned out and I was just left with flat slimy dumplings. The stew when cooked was disappointingly thin, really just vegetables in stock. As I said although I followed the instructions it just didn't turn out well at all. Wont be making again im afraid...

PinkCherryBlossom November 25, 2006

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