Deborah Madison’s Brussels Sprouts and Mushroom Ragout with Herb Dumplings

I remember the first time I encountered Brussels sprouts prepared in a way that wasn’t simply boiled into oblivion. It was a revelation, a culinary awakening! That dish, although simple, opened my eyes to the potential of these often-maligned vegetables. This Brussels Sprouts and Mushroom Ragout with Herb Dumplings, inspired by Deborah Madison’s recipe, evokes that same feeling of delighted surprise. The earthy mushrooms, tender Brussels sprouts, and fluffy, herb-infused dumplings create a symphony of textures and flavors that will win over even the most skeptical palates.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Servings: 4
• Yield: About 6 cups
• Dietary Type: Vegetarian

Ingredients

For the Stew:

• 4 teaspoons olive oil
• 2 medium onions, sliced 1/2 inch thick
• ¾ lb mixed mushrooms, sliced on the diagonal
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 garlic clove, minced
• ½ lemon
• 1 lb Brussels sprouts, halved
• 1 ½ cups vegetable stock or mushroom stock

For the Herb Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup milk
• 3 tablespoons canola oil
• 3 tablespoons fresh parsley, chopped and mixed
• 3 tablespoons fresh tarragon, chopped and mixed
• 1 egg, beaten

Equipment Needed

• Wide skillet or Dutch oven
• Large pot
• Fork
• Tented foil or lid

Instructions

1. Begin by preparing the base of the ragout. In a wide skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.

2. Squeeze the juice of half a lemon over the softened onions. This touch of acidity brightens the flavors and balances the earthiness.

3. Add the sliced mushrooms to the skillet and brown them evenly, stirring occasionally. This step is crucial for developing a deep, savory flavor in the ragout. Ensure the mushrooms are not overcrowded in the pan; work in batches if necessary.

4. While the mushrooms are browning, bring a large pot of salted water to a boil. Add the halved Brussels sprouts and boil for 4 to 6 minutes, or until they are almost tender but still have a slight bite. Overcooking will result in mushy Brussels sprouts, so keep a close watch.

5. Drain the Brussels sprouts thoroughly and add them to the skillet with the browned mushrooms.

6. Pour in the vegetable stock or mushroom stock. Bring the mixture to a simmer, then turn off the heat. Allow the vegetables to stand in the stock while you prepare the dumplings. This allows the flavors to meld and deepen.

7. Now, prepare the herb dumplings. In a mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt.

8. In a separate bowl, combine the milk, canola oil, chopped parsley, chopped tarragon, and beaten egg.

9. Pour the wet ingredients into the dry ingredients and stir together quickly with a fork until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing will result in tough dumplings.

10. With the ragout simmering gently, use a spoon to drop spoonfuls of the dumpling batter onto the surface, creating about 12 small dumplings in total.

11. If you have excess dumpling batter, it’s best to discard it rather than adding too many dumplings to the ragout. Overcrowding can prevent them from cooking properly.

12. Cover the pan with a tented foil or a lid, ensuring there is some space between the dumplings and the cover. Bring everything to a gentle simmer and cook for 10 minutes, or until the dumplings are cooked through and fluffy. To test for doneness, insert a toothpick into the center of a dumpling; it should come out clean.

13. Serve the Brussels sprouts and mushroom ragout in soup plates, with 3 dumplings per bowl.

Expert Tips & Tricks

• For an even deeper mushroom flavor, use a combination of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms.
• If you don’t have fresh tarragon, you can substitute dried tarragon, but use only about 1 teaspoon as dried herbs are more potent.
• To add a touch of heat, include a pinch of red pepper flakes when sautéing the onions.
• The dumplings are best when served immediately. If you need to make them ahead of time, you can cook them separately and add them to the ragout just before serving.

Serving & Storage Suggestions

This Brussels Sprouts and Mushroom Ragout with Herb Dumplings is best served hot and fresh, directly from the skillet. The bright green herbs and contrasting colors of the vegetables make it a visually appealing dish. For a heartier meal, serve it with a side of crusty bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Note that the dumplings may become slightly softer upon reheating. Freezing is not recommended, as the texture of the dumplings may change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	368.8 kcal	N/A
Calories from Fat	168 g	46%
Total Fat	18.7 g	28%
Saturated Fat	2.7 g	13%
Cholesterol	57.1 mg	19%
Sodium	301.5 mg	12%
Total Carbohydrate	43.7 g	14%
Dietary Fiber	5.8 g	23%
Sugars	4.6 g	N/A
Protein	10.7 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a gluten-free version, use a gluten-free all-purpose flour blend for the dumplings.
• To make the ragout vegan, ensure your vegetable stock is plant-based and omit the egg from the dumpling recipe. You may need to add a tablespoon or two of extra milk to achieve the right consistency.
• Consider adding other seasonal vegetables, such as butternut squash or sweet potatoes, for a heartier and more colorful ragout.
• Instead of vegetable stock, try using a dry white wine for a richer flavor profile. Add the wine after sautéing the onions and allow it to reduce slightly before adding the mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I make the dumplings ahead of time?
A: While the dumplings are best served fresh, you can make the batter ahead of time and store it in the refrigerator for up to an hour. However, keep in mind that the baking powder will start to lose its effectiveness over time.

Q: What if I don’t have tarragon?
A: If you don’t have fresh tarragon, you can substitute dried tarragon (use sparingly) or use another herb such as thyme or rosemary.

Q: My dumplings are sinking into the ragout. What am I doing wrong?
A: Make sure the ragout is simmering gently, not boiling vigorously. Also, avoid overcrowding the pan with too many dumplings.

Q: Can I use frozen Brussels sprouts?
A: While fresh Brussels sprouts are preferred for their texture and flavor, you can use frozen Brussels sprouts in a pinch. Be sure to thaw them completely and pat them dry before adding them to the ragout.

Q: How can I make this dish spicier?
A: Add a pinch of red pepper flakes when sautéing the onions, or stir in a tablespoon of your favorite hot sauce after adding the stock.

Final Thoughts

This Brussels Sprouts and Mushroom Ragout with Herb Dumplings is a delightful and satisfying dish that’s perfect for a cozy weeknight dinner or a special occasion. The combination of earthy flavors, tender vegetables, and fluffy dumplings is sure to impress. Don’t be afraid to experiment with different variations and substitutions to create a dish that’s uniquely your own. I encourage you to give this recipe a try and share your feedback! Pair it with a crisp white wine or a refreshing herbal tea for a complete and memorable meal. Happy cooking!