Brussels Sprout And Mushroom Ragout With Herb Dumplings Recipes

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Preheat over to 450°F.
• On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
• Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
• Serve hot, drizzled with balsamic vinegar, if desired.

BRUSSELS SPROUTS WITH MUSHROOMS

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.

DEBORAH MADISON'S BRUSSELS SPROUTS AND MUSHROOM RAGOUT

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.

BRUSSELS SPROUTS AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 9x13 inch casserole dish with butter or nonstick spray.
• Melt 2 tablespoons of butter in a large skillet set over medium heat. Add brussels sprouts and cook until browned, about 5 minutes. Transfer to a separate bowl and set aside.
• Add another 2 tablespoons of butter, mushrooms and onions to the skillet, season with salt and pepper, and cook until soft, about 5-6 minutes. Add garlic and cook for 1 minute more. Add to the bowl with the brussels sprouts.
• Melt 2 tablespoons of butter in skillet. Add flour and whisk to form a thick paste. Add chicken or vegetable broth gradually while whisking constantly. Whisk in half and half. Increase heat to medium high and bring to a boil, whisking frequently. Simmer until thick for about 5 minutes until thickened. Season with salt and pepper to taste.
• Combine brussels sprouts mixture with the sauce and pour into the prepared casserole dish. Melt remaining 2 tablespoons of butter and combine with the breadcrumbs in a medium bowl. Add the french fried onions. Scatter mixture on top of the brussels sprouts mixture.
• Bake casserole until bubbly and topping is brown, about 20-25 minutes.

BRUSSELS SPROUT AND MUSHROOM RAGOUT WITH HERB DUMPLINGS

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