Mushrooms and Brussels Sprouts

Mushrooms and Brussels Sprouts


145 people made this

Boiled sprouts tossed with sauteed mushrooms and a sprinkling of parsley and lemon. Everyone will eat their Brussels sprouts.


Serves: 6 

  • 4 cups Brussels sprouts, trimmed and halved
  • 220g whole mushrooms
  • 5 tablespoons butter
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt and pepper, to taste
  • 1 teaspoon fresh lemon juice

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Cook Brussels sprouts in a saucepan of lightly salted boiling water for 15 minutes, or until fork tender; strain through a colander removing as much water as possible. Set aside.
  2. Melt butter in a large frypan over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

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