Marinated Brussels Sprouts And Mushrooms Food

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BRUSSELS SPROUTS AND MUSHROOMS RECIPE



Brussels Sprouts and Mushrooms Recipe image

The best brussels sprouts and mushrooms recipe - delicious, easy pan fried brussels sprouts with onion and mushrooms for a delicious holiday side dish even picky eaters will love!

Provided by Courtney O'Dell

Time 25m

Number Of Ingredients 8

2 tbsp clarified butter
1 lb brussels sprouts, halved, with stems removed.
1 white onion, skin removed, halved, and diced finely.
8oz sliced cleaned cremini mushrooms
3 cloves garlic
1 tsp adobo seasoning
1 tsp fresh cracked pepper
1/4 cup chicken or beef stock

Steps:

  • In a large, heavy pan, melt butter until light and foamy.
  • Add diced onion to pan and let soften and become fragrant, about 5 minutes.
  • Add garlic and stir, let soften, about 1 minute.
  • Stir in brussels, fresh cracked pepper, and mushrooms.
  • Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
  • Pour in chicken stock and adobo seasonings, mix well.
  • Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
  • Serve and enjoy!

Nutrition Facts : ServingSize 6

BRUSSELS SPROUTS WITH MUSHROOMS



Brussels Sprouts with Mushrooms image

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

4 cups Brussels sprouts, trimmed and halved
½ pound whole mushrooms
5 tablespoons butter
½ cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

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

EASY MARINATED BRUSSELS SPROUTS



Easy Marinated Brussels Sprouts image

Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.

Provided by Diana S.

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 4h25m

Yield 6

Number Of Ingredients 3

1 pound Brussels sprouts, trimmed
1 (16 ounce) bottle zesty Italian-style salad dressing
3 dashes hot sauce, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
  • Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g

MARINATED BRUSSELS SPROUTS AND MUSHROOMS



Marinated Brussels Sprouts and Mushrooms image

Brussels sprouts! You either love them, or hate them...I happen to love them and I love them done this way. This is a good cocktail snack or a good addition to a salad buffet. This is a Marian Morash (Victory Garden) recipe. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 5-6 cups

Number Of Ingredients 13

3/4 lb small Brussels sprout
1 lb small mushroom
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, cut in half
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

Steps:

  • Trim and wash sprouts and then steam or blanch them until just barely tender.
  • Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
  • Place them in a bowl.
  • Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
  • Bring remaining ingredients to a boil in a saucepan*.
  • Pour over sprouts and mushrooms.
  • Once the marinade has slightly cooled, refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving to take off the chill.
  • *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.

MARINATED MUSHROOMS



Marinated Mushrooms image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield about 3 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

Steps:

  • Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

SAVORY BRUSSELS SPROUTS AND MUSHROOMS



Savory Brussels Sprouts and Mushrooms image

I love this, it made me love Brussels sprouts! It's elegant enough to serve at a dinner party, easy enough for Tuesday night!

Provided by SweetySJD

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups fresh Brussels sprouts
1 cup mushroom, sliced
1/4 cup brown sugar, packed
1/4 cup cider vinegar
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

Steps:

  • Trim stems of Brussels sprouts. Cut an X in the core end of each one with a sharp knife.
  • Place sprouts in a steamer basket; place in a saucepan over 1 inch water. Bring to a boil; cover and stearm for 9-11 minutes or until crisp-tender.
  • Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Top with mushrooms.
  • In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over mushrooms and sprouts.
  • Bake, uncovered, at 350 degrees for 15-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 81, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 182.9, Carbohydrate 15.2, Fiber 3.5, Sugar 8.8, Protein 3.3

MARINATED BRUSSELS SPROUTS WITH LEMON



Marinated Brussels Sprouts With Lemon image

Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.

Provided by Tisme

Categories     Lemon

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
3/4 cup olive oil
2 lemons, zested and juiced
2 large shallots, peeled and sliced
1/2 cup parsley, chopped fine
4 large garlic cloves, minced
salt
fresh ground black pepper

Steps:

  • Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
  • Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
  • Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
  • Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
  • Pour the dressing over the sprouts and toss.
  • Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS



Roasted Brussels Sprouts With Mushrooms image

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

1 tablespoon extra-virgin olive oil
1 tablespoon chopped thyme
coarse salt and pepper
12 ounces fresh whole mushrooms (halved or quartered)
12 ounces fresh Brussels sprouts, trimmed and halved lengthwise (quartered if large)
2 tablespoons balsamic vinegar (optional)

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.

MARINATED BRUSSELS SPROUTS



Marinated Brussels Sprouts image

Make and share this Marinated Brussels Sprouts recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen Brussels sprouts
4 fluid ounces tarragon vinegar
4 fluid ounces olive oil
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
1 dash bottled hot pepper sauce
2 tablespoons thinly sliced green onions

Steps:

  • Cook sprouts according to package directions.
  • Combine vinegar, oil, garlic, sugar, salt, and hot pepper sauce.
  • Add sprouts and onion; toss.
  • Cover and chill for 8 hours or overnight, stirring often.
  • Drain to serve.

Nutrition Facts : Calories 304, Fat 27.7, SaturatedFat 3.9, Sodium 614.2, Carbohydrate 13.7, Fiber 3.8, Sugar 5.7, Protein 3.7

YUMMY MARINATED BRUSSELS SPROUTS...REALLY!



Yummy Marinated Brussels Sprouts...really! image

Even people who don't like Brussels sprouts love these. And it doesn't get much easier! They can be served hot or cold, but they are best if you let them marinade several hours before reheating for a hot dish. They make an, oh so, healthy appetizer.

Provided by Deb from Ca

Categories     Vegetable

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

1 lb Brussels sprout, washed and trimmed
1 (2/3 ounce) Good Seasonings Italian salad dressing mix
1/4 cup balsamic vinegar
1 tablespoon water

Steps:

  • Steam sprouts until just tender, about 7-10 minutes.
  • Combine dressing mix, vinegar and water. Shake well.
  • Pour dressing over the Brussels sprouts while they are still hot.
  • Cover and chill for several hours or overnight.
  • Serve at room temperature, chilled or reheat to serve as a hot side dish.

Nutrition Facts : Calories 54.9, Fat 0.6, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 10.8, Fiber 3, Sugar 4.4, Protein 3

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