Brussels and Mushroom Saute

    (159)
    40 min

    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.


    146 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (159)

    Reviews in English (107)

    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 US | 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 US | 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 US | Canada)

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