Brussels sprouts stewed with mushrooms. Brussels sprouts stewed with mushrooms Brussels sprouts stewed with mushrooms

Ingredients:

• Brussels sprouts - 500 gr
• Champignons - 300 gr
• Onion - 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 mushrooms:

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

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

Remove the tough top leaves from the Brussels sprouts and cut off the stalk a little.

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

Carrots are also peeled and washed.

Then we cut all the vegetables: Brussels sprouts and champignons in half - I had them about the same size, carrots - in small pieces, similar to mushrooms and cabbage.

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

Boil the cabbage for about 10 minutes, then put it on a sieve. To keep the bright green color, you need to douse the boiled cabbage with very cold water.

Peel the onion and garlic and then chop finely.

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

Fry everything together, stirring occasionally, until excess moisture has evaporated. At the very end of frying, you can add chopped garlic, mix.

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

Then pour in the vegetable broth (or just water), cook until the sauce thickens. Whiten everything with cream (but you can do without them).

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

Small, like toys, Brussels sprouts are very popular with both adults and children. But, for some reason, such cabbage sometimes has a too sharp, bitter taste. To get rid of it, you need to pour Brussels sprouts with cold water, bring it to a boil, drain the water. Then again pour fresh water, and cook for several minutes, not bringing to readiness. The remaining bitterness will go away during frying if you cut each head in half. Small heads of cabbage have the most delicate and not bitter taste.

You can use either fresh or frozen Brussels sprouts for this recipe. If desired, 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 mandatory ingredient.

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

Brussels sprouts are perhaps the most beautiful and unusual vegetable crop. Cabbage branches are strewn with small heads of cabbage that look a bit like green grapes or black pepper in the ripening stage. Cabbage appeared on the market not so long ago, before such a vegetable could only be bought in a large supermarket, and even then, it was not always presented in assortment. Recently, vegetable crops 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 chili peppers;
• 1 tsp chopped ginger root;
• vegetable oil;
• salt, black ground pepper.

Do you want to learn how to cook tasty vegetable gardeners from Brussels? - This is the most delicious dish that is easy to cook at home without special culinary skills.

How to cook tasty Brussels sprouts

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

Cut off the stem of the cabbage. We wash the mushrooms, dry with a towel from droplets of water.

After 3 min. lay out heads of cabbage and champignons, cut into 2-4 parts. If your cabbage is large, cut it into halves.

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

Leave mushrooms and cabbage ruddy, juicy, but without excess liquid.

For 1 min. salt the dish until cooked. Brussels sprouts with mushrooms are ready! The recipe is simple, quick and delicious!

Bon appetit!

SuchBrussels sprouts are great with meat, almost any. And also, if you do not use cheese, the dish will be quite lean and vegetarian. But if you cook it as a main course, then the amount of ingredients should be at least doubled. The amount given in the recipe is enough for a side dish for a main course for 2-3 people, depending on appetite. But as a main course, then probably for sure for one.
Brussels sprouts start in a frying pan to quickly evaporate excess liquid from the ingredients so that the sprouts can then be baked instead of stewed, making them sweeter and less bitter. In general, roasted 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 tasting vegetable, is simply limitless! In such a performance and combination, Brussels sprouts were enjoyed even by my daughter who, at her six years old, has become much more demanding on food than before.
If desired, in order to further diversify the taste of the dish, at the very end of cooking, along with cheese, you can add sunflower or pumpkin seeds toasted in a dry frying pan, or almond flakes.

2-3 servings as a side dish

Ingredients

• 350 grams Brussels sprouts
• 150 grams mushrooms, washed and cut into 4 parts each
• 3 teeth 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 grated.

1) Preheat the oven to 180°C.

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

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

4) Add the mushrooms and mix well, fry until the juice evaporates, which the mushrooms release.

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 brown well.

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

Bon appetit!