BRUSSELS SPROUTS WITH MUSHROOMS AND GINGER
Using a wok for this recipe gives you the charred flavor you would get from roasting or grilling and the tenderness you would get from braising but in half of the time. Using a skillet works, too, but you'll end up with less char. Add some chopped water chestnuts if you have them on hand for a little crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size).
- Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more.
- Return the mushrooms to the wok, fold to combine and season. Serve on a platter.
ROASTED BRUSSELS SPROUTS WITH MUSHROOMS
Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 450°F.
- On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
- Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
- Serve hot, drizzled with balsamic vinegar, if desired.
BRUSSELS SPROUTS WITH MUSHROOMS
Brussels Sprouts and Button Mushrooms are braised in vegetable stock infused with fresh Serrano Peppers. Tossed with fresh lemon juice, thyme and Asiago-Parmesan Cheese.
Provided by Potagekempcc
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. Add garlic and sauté a minute or until soft.
- Add white wine and reduce by one-half.
- Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
- Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
- Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
- Garnish with fresh lemon wedges.
Nutrition Facts : Calories 144.1, Fat 4.8, SaturatedFat 0.7, Sodium 1214.9, Carbohydrate 20.4, Fiber 7, Sugar 5.6, Protein 7.8
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
- Melt butter in a large skillet 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.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
BACON-MUSHROOM BRUSSELS SPROUTS
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. -Tangee Zayas-Thaler Silver Lake, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2-3 servings.
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.
Nutrition Facts : Calories 166 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 456mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
Provided by recipedude6
Categories Greens
Time 30m
Yield 3 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Trim sprouts and halve length wise. Quarter mushrooms.
- 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
- 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
- 4. Serve immediately.
CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON
This is a great way to make brussel sprouts. Even if you are not their biggest fan, you will like them this way! This is also great over pasta!
Provided by The Miserable Gourm
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
- Cook sliced mushrooms about 5 minutes. Remove from pan.
- Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
- Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
- Serve topped with parmesean cheese.
- Also great with a cut pasta.
- .
Nutrition Facts : Calories 456.9, Fat 34, SaturatedFat 16.2, Cholesterol 78.2, Sodium 278.1, Carbohydrate 30.4, Fiber 4.7, Sugar 3.5, Protein 13.3
ROASTED BRUSSELS SPROUTS WITH WILD MUSHROOMS AND CREAM
Make and share this Roasted Brussels Sprouts With Wild Mushrooms and Cream recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 450°F.
- Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
- Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
- Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.
- Make Ahead Tips: The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.
CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS
If you're wondering what to do with your cast-iron skillet, this is a great recipe to try. The cast iron chars the Brussels sprouts and gives mushrooms and tender shrimp a delectable crust. This is the dish that made me fall in love with my skillet and it's still in my weeknight dinner rotation.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
- Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
- Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
- Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
- Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
- Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.
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