4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

 

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.  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, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

 

 

Yield:

Calories:

Fat:

Fiber: