Brussels Sprout And Mushroom Ragout With Herb Dumplings Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.

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.

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.

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