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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