Mushrooms and Brussels Sprouts

    Mushrooms and Brussels Sprouts

    (159)
    9saves
    40min


    145 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (159)

    Reviews in English (156)

    by
    157

    One sure way to ruin Brussels sprouts (or almost any vegetable for that matter) is to overcook them. This was perfect cooked for 7-10 minutes rather than 15. This is a good, basic recipe, made even better with the addition of garlic, sliced shallots,and crumbled, fried bacon. A little chopped, fresh, red bell pepper would be a nice splash of color too.  -  30 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    80

    We prefer the Brussel Sprouts somewhat less tender at the start...We add some crushed garlic, and just steam the Brussel Sprouts about 5 - 6 minutes....Then saute all in a large frying pan till they are crisp tender...Also, can add some halved cherry or grape tomatoes at the end and sprinkle with parmesean cheese.  -  13 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    54

    My husband is not a picky eater, however, he does not care for Bruseels Sprouts. I made this tonight for dinner and he actually went back for seconds! Very tasty. Thanks for the recipe.  -  19 Apr 2007  (Review from Allrecipes USA and Canada)

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