This Brussel Sprouts and Mushrooms is an easy and very flavorful side dish.
First, the mushrooms were allowed to cook down to develop flavors with onions, garlic and black pepper before adding the Brussel sprouts to cook in the steam already infused with flavor notes of earthy mushrooms.
Certainly a technique you can use if you favor grease-less low heat cooking.
Brussel Sprouts with Baby Bella Mushrooms
Heat a little oil in the pan and saute 2 tbsp red onions, followed 1 tbsp minced garlic. After about 3-5minutes, add 5 baby bella thinly sliced (seasoned with 1 tsp soy sauce and 1 tsp cooking wine in advance), pinch of ground black pepper and cook it down for about 8 minutes, adding 1-2tbsp of water at the halfway mark just to create a little moisture. When the mushrooms are almost done, add in 12 Brussel sprouts (cross at the bottom) and mix well with the mushrooms. Cover the pan, turn the heat down to low-medium and allow the steam in the pan to cook the Brussel sprouts. It will take another 8 minutes. Eyeball to make sure brussel sprouts are cooked yet not overdone.
Sharing this with Hearth and Soul
Tag: mushrooms, brussel sprouts
An Escape to Food on Facebook