Deborah Madison'S Brussels Sprouts And Mushroom Ragout - cooking recipe

Ingredients

STEW
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
Herb Dumplings
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

Preparation

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.