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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate