Deborah Madisons Brussels Sprouts And Mushroom Ragout Recipes

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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

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS



Roasted Brussels Sprouts With Mushrooms image

Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 tablespoon chopped thyme
coarse salt and pepper
12 ounces fresh whole mushrooms (halved or quartered)
12 ounces fresh Brussels sprouts, trimmed and halved lengthwise (quartered if large)
2 tablespoons balsamic vinegar (optional)

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.

MUSHROOM RAGOûT



Mushroom Ragoût image

I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 ounce (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
2 shallots or 1/2 medium onion, finely chopped
2 garlic cloves, minced
1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
1/2 cup dry white wine such as sauvignon blanc or pinot grigio
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh thyme
Freshly ground pepper
2 to 4 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
  • Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams

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

SPROUTS, SQUASH AND 'SHROOMS



Sprouts, Squash and 'Shrooms image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom
1 pound baby carrots
1 tablespoon olive oil
1 tablespoon unsalted butter
2 shallots, sliced
2 cloves garlic, gently crushed with the side of a knife and minced
1 pint (about 6 ounces) white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small)
1 cup white wine
5 or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size)
1/3 cup hoisin sauce, at room temperature

Steps:

  • Steam Brussels sprouts until they just begin to get tender, but are still bright green. Remove from heat and set aside.
  • Boil baby carrots in salted water until just tender. Do not over cook. Remove from heat, drain and set aside.
  • In a large skillet or saute pan, heat the olive oil and butter over medium-high heat. Add the shallots and garlic and cook until the shallots are translucent. Add the mushrooms and cook until they begin to become tender and release their juices. Let cook for a few minutes to allow flavors to blend. Deglaze the pan with the white wine and add the pattypan squash. reduce heat to low, cover and let cook until squash becomes tender but not mushy (about 15 minutes). Remove cover and increase heat back up to medium or medium-high and allow most of wine to evaporate. When most of the wine is gone, stir in the Brussels sprouts and carrots and gently stir to coat with the remaining pan juices. Remove from heat and stir in hoisin sauce.

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     Brussels Sprouts Side Dishes

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

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