Day 48: Brussels Sprout and Mushroom Ragout with Herb Dumplings

Thanks to my new Photo Editor  - SRK - for the photo improvement!

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Another recipe from the Vegetarian Suppers cookbook (see Day 47). A lot of work, but worth it. I had not quite a pound of brussels sprouts to use up. I don't really like them (L. does) but in this ragout, they actually tasted good.

Brussels Sprout and Mushroom Ragout with Herb Dumplings
from Deborah Madison's Vegetarian Suppers
my slightly modified version:FOR THE RAGOUT: 
2 3/4 cups of mushroom stock made from the recipe in Madison's book (dried porcini mushrooms, soaked in 3 cups water, 2 tsp olive oil,1 onion & 1 carrot chopped, 1 clove garlic minced, 2 mushrooms sliced, 2 tsp tomato paste, 1 tablespoon flour, chopped fresh parsley, 1 tsp dried tarragon, S&P,  1/2 cup white wine - I used  Four Sister's Winery Vidal Blanc 2007)

4 teaspoons olive oil
2 medium yellow onions, sliced into 1/2 inch thick rounds
3/4 lb white mushrooms, rinsed and sliced
3 tablespoons chopped parsley
1 tsp dried tarragon
1 garlic clove, minced
1/2 large lemon
1 pound brussel sprouts, halved

FOR THE DUMPLINGS: 
1 cup all purpose flour (I used a little more than 1 cup because the batter seemed too thin. The dumplings were good but a little heavy - so I will try to use less flour next time and see if that makes them lighter)
1 teaspoon baking powder
about 1/2 tsp sea salt
3/4 cup milk, heated with 1 tablespoon olive oil (original recipe called for 3 tablespoons - but I just couldn't)
3 tablespoons mixed chopped parsley and tarragon
1 egg

Bring a pot of water to boil for the brussel sprouts.  In another pot, make the stock, then drain off all the vegetables.

Heat the oil in a wide nonstick skillet.  Add the onions and cook over medium heat, stirring frequently, until aromatic and nicely colored, about 10 minutes.

Once the onions are a rich color, raise the heat to high and add the mushrooms, herbs, and garlic to the pan.  Squeeze lemon juice over the mushrooms and saute until the mushrooms are soft and slightly browned, 5-7 minutes, then reduce the heat to low

Add salt to the boiling water, then add the brussel sprouts.  Boil until nearly tender, 4-6 minutes.  Check by piercing them with a fork.  Drain, then add them to the pan with the mushrooms.  Pour in the stock.  At this point you can turn off the heat and let the vegetables stand until you're ready to make the dumplings.

For the dumplings, mix the flour with the baking powder and salt.  Pour in the heated milk, herbs, and egg and stir quickly together with a fork.  Add the dumpling batter by spoonfuls to the ragout.  It may be a little tight, but you should be able to fit them all.  Cover the pan and bring everything to a simmer.  Cook for 10 minutes.

For sides we had a grated carrot salad with calamata olives and parsley and Balsamic vinagrette and some sliced baked tofu with leftover packaged mushroom gravy.