Brussel Sprout and Mushroom Stew with Dumplings

Since brussel sprouts are one of my favorite vegetables (and one of the most hated foods of many people), I am always happy to find new recipes that incorporate these cute little cabbage-like sprouts. I've made this recipe before, it's another modification from a recipe by Deborah Madison, and as always incorporates ingredients that are simultaneously in season.

The only slightly preparatory part of this recipe is the mushroom stock, which you can make ahead of time in bulk and save by freezing portions, or buy mushroom stock in the can from most grocers. I make my own and this is how:

Mushroom Stock

1/2 cup dried shitake or porcini mushrooms (since porcini are incredibly expensive here, I used dried shitake from the Asian market

2 tsp olive oil

1 onion chopped

1 carrot chopped

1-3 cloves garlic, sliced (I go heavy on the garlic in most recipes)

2 mushrooms, sliced

2 tsp tomato paste

1 tbs parsley, majoram or oregano (or whatever you like)

1/2 cup dry white or red wine

1 tbs flour

salt and pepper

1.) Soak the dried mushrooms in 3 cups (7.5 dl) hot water.

2.) Heat oil in a skillet and add the onion, carrot, garlic, herbs and mushrooms and sautee until softened and browned (5-10 minutes)

3.) Reduce the heat and add the tomato paste and wine, sprinkling lightly the flour. Stir until the wine has gotten thick and bubbly, about 5 minutes. Then add the dried mushrooms and soaking water.

4.) Season with salt and pepper and simmer for 20 minutes. Strain and save only the liquid.

Stew

4 tbs olive oil

2 large white or yellow onions, sliced

1 pound mushrooms, mixed (I usually use button, cremini and shitake), sliced thickly

parsley

1 tbs tarragon (optional)

1-3 cloves garlic, crushed

1/2 lemon, or 1/4 cup lemon juice

1 lb (.5 kilo) brussel sprouts, halved

1. Start by heating oil and cooking the onions in the skillet. Add the mushrooms and herbs and garlic to the pan and add the lemon juice. Continue to sautee for about 5 mkinutes and then lower the heat.

2. Boil the brussel sprouts in advance if you like, I usually add them to the stock and let them boil there instead.

Dumplings

1 cup (2.5 dl) flour

1 tsp baking powder

1/2 tsp salt

3/4 cup milk, warmed

2 tbs butter

1 egg

mixed herbs, such as parsely or tarragon (optional)

1/4 cup of finely grated parmesan cheese (optional)

1. Mix the dry ingredients first, and then pour in the rest of the ingredients and stir together with a fork trying to eliminate as many lumps as possible.

When the broth is boiling and the brussel sprouts are almost finished cooking, add the mushroom and onion mixture. Then add the dumpling batter by small spoonfuls into the broth. Add less than you might think because you will quickly see the dumplings grow in size in the broth! They take a few minutes only to finish cooking, and if over cooked may become soggy, so add these at the very last. I might suggest adding dumplings only a few at a time as needed and saving the batter in a seperate tupperware in your fridge. That way, if you have leftovers, you can add the dumplings when you re-heat the stew and not have a mushy dumpling mess when everything is re-heated.

Enjoy!