Deborah Madisons Brussels Sprouts And Mushroom Ragout Food

MUSHROOM RAGU

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.

DEBORAH MADISON'S BRUSSELS SPROUTS AND MUSHROOM RAGOUT

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.

MARINATED BRUSSELS SPROUTS AND MUSHROOMS

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.

ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON

Steps:

• 1. Trim sprouts and halve length wise. Quarter mushrooms.
• 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
• 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
• 4. Serve immediately.

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON

Steps:

• In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
• Cook sliced mushrooms about 5 minutes. Remove from pan.
• Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
• Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
• Serve topped with parmesean cheese.
• Also great with a cut pasta.
• .

WILD MUSHROOMS AND BRUSSELS SPROUTS

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.

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS

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.