Deborah Madison's Brussels Sprouts and Mushroom Ragout

Elevate your comfort food repertoire with Deborah Madison’s Brussels Sprouts and Mushroom Ragout—a hearty, elegant dish perfect for weeknight dinners or special occasions. This recipe brings together tender, caramelized Brussels sprouts and golden-brown mushrooms in a luscious cream sauce infused with aromatic shallots, garlic, and fresh thyme. Enhanced by a splash of vegetable stock and optionally topped with grated Parmesan, this savory ragout can be served as a luxurious side or spooned over rice, pasta, or crusty bread for a satisfying vegetarian main course. Ready in just 40 minutes and boasting bold flavors with simple ingredients, this dish is a celebration of earthy, seasonal produce that will delight your taste buds.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Brussels sprouts
• 12 ounces Mushrooms (such as cremini or button), sliced
• 3 tablespoons Olive oil
• 2 tablespoons Butter
• 2 Shallots, finely diced
• 2 cloves Garlic, minced
• 2 teaspoons Fresh thyme leaves
• 1 cup Vegetable stock (or water)
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Trim the Brussels sprouts, remove any damaged outer leaves, and halve them. If the sprouts are very large, quarter them.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they are just tender and caramelized. Remove them from the pan and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.

Step 4

Add the shallots, garlic, and thyme to the skillet with the mushrooms. Cook for 1-2 minutes until fragrant.

Step 5

Return the Brussels sprouts to the skillet and stir everything together. Pour in the vegetable stock and bring to a gentle simmer. Cook for 5 minutes to allow the flavors to combine.

Step 6

Stir in the heavy cream and cook for an additional 3-5 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.

Step 7

If desired, top with grated Parmesan cheese before serving. Serve warm as a side dish or over rice, pasta, or crusty bread as a main course.

Nutrition Facts

Serving size	(1437.2g)

Amount per serving	% Daily Value*
Calories	1933.0

Total Fat 162.7g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 353.2mg	0%
Sodium 4451.9mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 20.8g	0%
Total Sugars 20.5g
Protein 51.0g	0%

Vitamin D 38.5IU	0%
Calcium 823.7mg	0%
Iron 4.7mg	0%
Potassium 1358.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.8%

Protein: 10.7%

Carbs: 12.5%