Brussels sprouts with champignons. Brussels sprouts stewed with mushrooms Brussels sprouts with mushrooms in the oven recipe

Ingredients:

• Brussels sprouts - 500 gr
• Champignons - 300 gr
• Onions - 1-2 pcs.
• Garlic - 2 cloves
• Flour - 1 tbsp.
• Vegetable broth or water - 300-400 ml
• Parsley
• Lemon juice - 1 tsp.
• Vegetable oil - 4-5 tbsp.
• Salt pepper

How to cook Brussels sprouts with champignons:

First, boil the cabbage in salted water with lemon juice for 10 minutes. Then drain in a colander. Peel the onion and cut it finely or into half rings. Peel the garlic and chop finely. Wash the champignons and cut into slices. Heat 1 tablespoon of vegetable oil in a frying pan, add the champignons and add a little salt. Fry the champignons, stirring, until the moisture evaporates. Add 1 more tablespoon of oil and fry until light golden brown.

Remove the mushrooms from the pan using a slotted spoon so that the oil remains in the pan. Add 2-3 tablespoons of oil, add onion, salt and fry over low or medium heat until soft. Combine onions with champignons, add chopped garlic and stir. Sprinkle mushrooms and onions with flour and stir. Pour in broth or water and cook the sauce until thickened. Add the cabbage, salt and pepper, and cook for another 5 minutes to allow the vegetables to absorb the sauce.

Remove the tough outer leaves from the Brussels sprouts and cut off the stem a little.

Thoroughly clean the champignons from dirt with a soft brush. It is better not to wash champignons (only if absolutely necessary), because these mushrooms absorb too much moisture.

Also peel and rinse the carrots.

Then we cut all the vegetables: heads of Brussels sprouts and champignons in half - they were about the same size, carrots - into small pieces similar to mushrooms and cabbage.

Boil the Brussels sprouts in lightly salted water, and you can add lemon juice (it is believed that this removes excess bitterness).

Boil the cabbage for about 10 minutes, then drain into a sieve. To preserve the bright green color, douse the boiled cabbage with very cold water.

Peel the onion and garlic and then finely chop.

In a frying pan with heated vegetable oil, first lightly fry the chopped onion until softened. Then add chopped champignons and carrots to it. Add salt and pepper to taste.

Fry everything together, stirring occasionally, until excess moisture evaporates. At the very end of frying, you can add chopped garlic and stir.

Add flour, fry it together with vegetables, mixing well.

Then add vegetable broth (or just water) and cook until the sauce thickens. Whiten everything with cream (but you can do without it).

At the very end, add the boiled Brussels sprouts, cook for about 5 more minutes so that they have time to soak in the sauce.

Brussels sprouts are perhaps the most beautiful and unusual vegetable crop. Cabbage branches are strewn with small heads of cabbage that look a little like green grapes or black pepper in the ripening stage. Cabbage has recently become available for sale; previously, such a vegetable could only be bought in a large supermarket, and even then, it was not always available in assortment. Recently, vegetables have ceased to be in short supply, but not everyone still knows and knows how to cook these “green babies”.

Ingredients:

• 10-15 heads of cabbage of the same size;
• 5-7 pcs. medium-sized champignons;
• 1-2 rings of chili pepper;
• 1 tsp. chopped ginger root;
• vegetable oil;
• salt, ground black pepper.

Do you want to learn how to cook delicious vegetables from gardeners from Brussels? This is the most delicious dish that can be easily prepared at home without any special culinary skills.

How to cook delicious Brussels sprouts

Pour 2-3 tbsp into the pan. l. vegetable oil. Add chili and ginger. Ginger does not need to be peeled. This only affects the appearance, but not the taste.

Cut off the stem of the cabbage. We wash the mushrooms and dry them with a towel to remove droplets of water.

After 3 min. lay out the heads of cabbage and champignons, cut into 2-4 pieces. If you have large cabbage, cut it into halves.

Fry until golden brown. There should be enough mushroom juice to stew the cabbage. But you can also cover the pan with a lid so that all the moisture does not evaporate.

Leave the mushrooms and cabbage golden brown, juicy, but without excess liquid.

In 1 min. Salt the dish until done. Brussels sprouts with mushrooms are ready! The recipe is simple, quick, but also delicious!

Bon appetit!

Both adults and children really like to eat small, toy-like heads of Brussels sprouts. But, for some reason, such cabbage sometimes has a too sharp, bitter taste. To get rid of it, you need to pour cold water over the Brussels sprouts, bring it to a boil, and drain the water. Then add fresh water again and cook for a few minutes without cooking. Any remaining bitterness will go away during roasting if you cut each head in half. Small heads of cabbage have the most delicate and non-bitter taste.

You can use either fresh or frozen Brussels sprouts for this recipe. If you wish, you can fry finely chopped onions along with mushrooms and Brussels sprouts, but due to the special taste of this type of cabbage, it is not a necessary ingredient.

Brussels sprouts with champignons, decorated with fresh herbs, can be served on a holiday table, and even real gourmets will like the taste of this dish.

SuchBrussels sprouts go great with meat, almost any kind. And also, if you do not use cheese, the dish will be completely lean and vegetarian. But if you cook it as a main dish, then the amount of ingredients needs to be at least doubled. The quantity given in the recipe is enough as a side dish for the main course for 2-3 people, depending on appetite. But as a main course, then probably for one.
Cooking Brussels sprouts begins in a frying pan to quickly evaporate excess liquid from the ingredients so that the cabbage can then be baked rather than stewed, which gives it sweet notes and less of its inherent bitterness. In general, baked Brussels sprouts have a richer flavor than boiled ones. Therefore, I recommend baking it. The range of additions to this extremely healthy, but not the most interesting in taste vegetable is simply limitless! In this design and combination, even my daughter, who, at six years old, became much more demanding about food than before, enjoyed Brussels sprouts.
If desired, to further diversify the taste of the dish, at the very end of cooking, along with the cheese, you can add sunflower or pumpkin seeds, or almond flakes, toasted in a dry frying pan.

2-3 servings as a side dish

Ingredients

• 350 grams Brussels sprouts
• 150 grams champignons, washed and cut into 4 pieces each
• 3 prongs garlic, finely chopped
• 30 ml olive oil
• Salt to taste
• 1/2 tbsp. honey
• 1 tbsp. balsamic vinegar
• 15 grams hard cheese (Parmesan or Grana Padano), finely grate.

1) Preheat the oven to 180°C.

2) Remove leaves from cabbage that are lagging or yellowed. Trim dried stalks. Wash and cut the larger heads in half and leave the smaller ones as is.

3) Heat a frying pan or heatproof dish in which you can fry over high heat, and then put it in the oven (without wooden or plastic handles). Add olive oil and Brussels sprouts. Add salt and fry, stirring, until the cabbage begins to brown.

4) Add mushrooms and mix well, fry until the juice released by the mushrooms evaporates.

5) Add garlic, honey and balsamic vinegar. Stir, remove from heat and place in preheated oven.

6) Bake for 8-10 minutes, until the cabbage is soft. Everything should be nicely browned.

7) Remove the Brussels sprouts with mushrooms from the oven, season with freshly ground black pepper and grated cheese. Serve immediately!

Bon appetit!