Best 7 Brussels Sprout And Mushroom Ragout With Herb Dumplings Recipes

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Indulge in a delightful culinary journey with our tantalizing Brussels Sprout and Mushroom Ragout with Herb Dumplings. This delectable dish features tender Brussels sprouts and succulent mushrooms simmered in a rich, flavorful sauce, complemented by pillowy-soft herb dumplings. As you savor each bite, the umami-packed sauce envelops your taste buds, while the dumplings burst with aromatic herbs, creating a symphony of flavors. Discover the secrets behind this comforting and satisfying meal, perfect for a cozy dinner or an impressive feast. In addition to the main recipe, we've included a bonus section with three more delectable variations: a hearty Sausage and Kale Ragout, a vibrant Artichoke and Spinach Ragout, and a creamy Mushroom and Leek Ragout. Each recipe offers a unique flavor profile, allowing you to explore a range of culinary possibilities.

Let's cook with our recipes!

DEBORAH MADISON'S BRUSSELS SPROUTS AND MUSHROOM RAGOUT



Deborah Madison's Brussels Sprouts and Mushroom Ragout image

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.

Provided by lynnski LA

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 368.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 57.1, Sodium 301.5, Carbohydrate 43.7, Fiber 5.8, Sugar 4.6, Protein 10.7

MUSHROOM RAGU



Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan. Season with salt and pepper. Mix thoroughly and keep warm.

ROASTED BRUSSELS SPROUTS AND MUSHROOMS WITH GREMOLATA AND QUINOA



Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa image

When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts and the mushrooms roast quickly in a hot oven. I roast them separately so that the juice from the mushrooms doesn't prevent the Brussels sprouts from browning properly. You can serve the roasted vegetables with quinoa but I also love them with polenta, pasta and other grains.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 9

1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large
1 pound mushrooms or oyster mushrooms, halved if small, quartered if large
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
1 to 2 garlic cloves, finely minced
1/4 cup finely minced flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 to 3 cups cooked quinoa (to taste)
Crumbled feta or goat cheese for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
  • Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
  • Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams

WILD MUSHROOMS AND BRUSSELS SPROUTS



Wild Mushrooms and Brussels Sprouts image

Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.

Provided by Melissa Clark

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound wild mushrooms, cut into large bite-size pieces (a mix of chanterelles, oyster mushrooms and maitake is nice)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, as needed
1 pound brussels sprouts, trimmed and halved
2 large shallots, peeled and thinly sliced
1 2-inch piece cinnamon stick
6 ounces roasted and peeled chestnuts (1 cup; jarred, vacuum packed or freshly roasted), crumbled
1/4 cup brandy
1 1/2 tablespoons cider vinegar, more as needed
1/4 cup chopped soft herbs, such as dill, tarragon, chives and parsley

Steps:

  • Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
  • While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
  • Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
  • In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams

BRUSSELS SPROUTS WITH MUSHROOMS



Brussels Sprouts with Mushrooms image

My husband and I adore Brussels sprouts and usually just steam them served with butter.

Provided by MARILYN PERZIK

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 6

4 cups Brussels sprouts, trimmed and halved
½ pound whole mushrooms
5 tablespoons butter
½ cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

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.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g

BRUSSELS SPROUT AND MUSHROOM RAGOUT WITH HERB DUMPLINGS



BRUSSELS SPROUT AND MUSHROOM RAGOUT WITH HERB DUMPLINGS image

Categories     Vegetable     Braise

Yield 4 Servings

Number Of Ingredients 30

Mushroom Stock:
½ cup dried porcini mushrooms
3 cups hot water
2 tsp olive oil
1 onion, coarsely chopped
1 carrot, chopped
1 large garlic clove, sliced
2 mushrooms, sliced, plus trimmings
2 tsp tomato paste
1 T fresh or 1 tsp dried marjoram
½ cup dry white or red wine
1 T four
½ tsp salt, pepper to taste
Ragout:
1½ cups mushroom stock (above)
4 tsp olive oil
2 medium to large onions, sliced about ½ inch thick
¾ pound white mushrooms, rinsed and sliced thickly on a diagonal
3 T chopped parsley
1 T chopped tarragon
1 garlic clove, minced
½ large lemon
1 pound Brussels sprouts, halved and quartered
Herb Dumplings:
1 cup flour
1 tsp baking powder
¾ tsp salt
¾ cup milk, heated with 3 T butter or oil
3 T mixed chopped parsley and tarragon
1 egg

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

MARINATED BRUSSELS SPROUTS AND MUSHROOMS



Marinated Brussels Sprouts and Mushrooms image

Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 5-6 cups

Number Of Ingredients 13

3/4 lb small Brussels sprout
1 lb small mushroom
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, cut in half
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

Steps:

  • Trim and wash sprouts and then steam or blanch them until just barely tender.
  • Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
  • Place them in a bowl.
  • Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
  • Bring remaining ingredients to a boil in a saucepan*.
  • Pour over sprouts and mushrooms.
  • Once the marinade has slightly cooled, refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving to take off the chill.
  • *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.

Tips:

  • Prep is key: Take the time to properly clean and trim your Brussels sprouts and mushrooms. This will ensure that they cook evenly and have the best flavor.
  • Don't overcrowd the pan: When cooking the Brussels sprouts and mushrooms, make sure to give them enough space in the pan so that they can brown properly. If you overcrowd the pan, they will steam instead of brown.
  • Use a variety of herbs: This recipe calls for a combination of fresh thyme, rosemary, and sage. Feel free to experiment with other herbs that you like, such as oregano, basil, or marjoram.
  • Don't overcook the dumplings: The dumplings are done when they are cooked through but still light and fluffy. Overcooking them will make them tough and dense.

Conclusion:

This Brussels Sprout and Mushroom Ragout with Herb Dumplings is a hearty and flavorful dish that is perfect for a winter meal. The Brussels sprouts and mushrooms are roasted until tender and caramelized, and the herb dumplings add a light and fluffy texture. This dish is sure to become a favorite in your household.

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