Brussels Sprouts With Mushrooms |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Brussels sprouts and button mushrooms are braised in vegetable stock infused with fresh Serrano Peppers. The lemon juice, fresh thyme and Asiago-Parmesan Cheese complete the dish. Ingredients:
1 tablespoon extra virgin olive oil |
2 serrano peppers (chopped) |
1 bay leaf |
1/2 lb button mushroom (trimmed) |
2 fresh garlic cloves (minced) |
1/4 cup white wine (zinfandel) |
6 cups vegetable stock |
2 lbs brussels sprouts (trimmed) |
1 tablespoon fine sea salt |
1/2 teaspoon white pepper |
1 tablespoon fresh thyme (chopped) |
2 tablespoons fresh lemon juice |
1 tablespoon lemon zest |
1 cup asiago-parmesan cheese (grated) |
Directions:
1. In a saucepan heat olive oil. Saute Serrano peppers, bay leaf, mushrooms and garlic until soft.
2. Add white wine and reduce by one-half.
3. Add vegetable stock, bring to a boil and reduce to a simmer for 10-minutes.
4. Add brussels sprouts, fresh thyme, sea salt and white pepper. Simmer 8-10 or until sprouts are tender.
5. Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a bowl. Add fresh lemon juice, zest, Asiago-Parmesan Cheese and toss. Reseason with salt and pepper to taste. Toss Brussels Sprouts well and place in warm bowls. Add a little broth to warm Brussels Sprouts and serve.
6. Garnish with fresh lemon wedges. Add a little vegetable stock if you like.
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