Brussels and Mushroom Saute

    Brussels and Mushroom Saute


    145 people made this

    About this recipe: Brussel sprouts are sauteed in butter with mushrooms, parsley and lemon juice, to create this wonderfully simply sprout dish. Serve alongside a roast for Christmas or Sunday lunch.

    Makes: 6 

    • 350g Brussels sprouts, trimmed and halved
    • 225g whole mushrooms
    • 75g butter
    • 30g fresh parsley, chopped
    • salt and pepper to taste
    • fresh lemon juice

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

    1. Cook Brussels sprouts in a pot 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 frying pan 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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